Cauliflower Gruyere Cheese Soup Recipes

CAULIFLOWER CHEDDAR SOUP

Steps:

• In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

CAULIFLOWER CHEESE SOUP

Steps:

• Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
• Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.

CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
• Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
• Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

CAULIFLOWER-CHEESE SOUP

Steps:

• In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
• Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

CAULIFLOWER SOUP WITH MUSTARD AND GRUYèRE CROûTONS

Steps:

• Preheat oven to 180C. Heat oil and half the butter in a saucepan over medium heat, add onion, garlic and potato, cover, stir occasionally until onion is tender (5-7 minutes). Add cauliflower and stock, simmer over medium-high heat until potato and cauliflower are very tender (20-25 minutes). Purée until smooth, stir through Gruyère, milk and remaining butter, season to taste, keep warm.
• Meanwhile, for mustard and Gruyère croûtons, combine ingredients in a bowl, season to taste, toss to coat. Spread on an oven tray lined with baking paper and bake, shaking occasionally, until golden (5-7 minutes). Scatter over hot soup, serve drizzled with oil.

CAULIFLOWER AND GRUYERE SOUP

Steps:

• In a large saucepan, heat oil on medium. Cook onion for 5 minutes, until soft. Add cauliflower and potato and stir for 2 minutes, until coated. Add stock and bring to boil. Reduce heat to low and simmer 20-25 minutes, until vegetables are tender. Season to taste.
• Preheat oven grill on high. Cool soup slightly; blend until smooth in a blender or food processor. Return to pan and stir through 1 cup of gruyere. Reheat soup on low.
• Toast one side of baguette slices under grill for 1 minute, until just dry. Sprinkle remaining gruyere over untoasted side of bread slices and return to grill for another 3 minutes, until cheese is golden and melted. Ladle hot soup into cups or bowls and top each with a grilled cheese toast to serve.

CAULIFLOWER PARMIGIANA WITH GRUYERE SAUCE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
• Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
• Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
• Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over the cauliflower. Sprinkle remaining cheese and panko on top.
• Bake in the preheated oven until top is lightly browned, about 25 minutes.

CREAM OF CAULIFLOWER SOUP WITH GRUYERE CHEESE

Steps:

• Heat oil in heavy large pot over medium heat.
• Add leeks, onions, celery, garlic and thyme and saute until onions are translucent, about 10 minutes.
• Add cauliflower and saute until just soft, about 10 minutes.
• Add chicken broth.
• Bring to boil; reduce heat, cover and simmer 16 minutes.
• Add cream and simmer 15 minutes.
• Working in batches, puree soup in blender until smooth.
• Return soup to pot and bring to simmer.
• Whisk in Gruyere cheese and cayenne.
• Season soup to taste wtih salt and pepper.
• Ladle inot bowls.
• Sprinknle with chives, if desired, and serve.

CHEESY FRENCH ONION CAULIFLOWER

Steps:

• Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, for 5 minutes. Add Worcestershire, thyme and ¼ teaspoon pepper; reduce heat to medium-low and continue cooking, stirring often, until golden brown, 10 to 15 minutes more. (Add a tablespoon or two of water during cooking if the pan seems dry.) Remove from heat.
• Meanwhile, arrange cauliflower slices in one layer on the prepared baking sheet. Combine the remaining 1 tablespoon oil with garlic powder and salt in a small bowl. Brush the mixture over the cauliflower slices. Roast until tender, about 10 minutes. Remove from oven and top with the reserved caramelized onions and cheese. Continue roasting until the cheese has melted, 2 to 3 minutes.

CAULIFLOWER GRUYERE CHEESE SOUP

Steps:

• Sauté all vegetables together, add salt, pepper Add cauliflower, veg broth, 1 ½ C white wine. cook until tender. Add heavy cream and gruyere cheese, imersion blend. Add parm to taste. Serve with green onion and crutons or crusty bread.