At the cafeteria where I work, cheese grits are a popular breakfast choice, but people in the know peep at the lineup before committing to the grits to see how yellow they are. The yellower, the cheesier, therefore the tastier. Maybe it's an illusion that makes our brains think that, maybe it's reality since more cheese = better, always. So when I saw this orange cauliflower at Kroger, I thought that it would be really good blended up with cheese, to give the impression of more cheesiness without actually having more cheesiness.
And it totally worked.
I also impulse bought the purple cauliflower next to it because I have no self control in the produce department. That may also extend to desserts so I'm trying to eat mostly vegetables before my upcoming vacation so there's less room for wanting desserts. It's actually working and making me feel good too. Who knew that eating better and exercise had results? This is a good low carb soup that's just as good in the winter as the summer, because it isn't heavy.
Orange Cauliflower and Cheese Soup
Ingredients
- 1 head orange cauliflower cut in florets
- 1 medium onion chopped
- 3 cups chicken or vegetable broth
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup cheddar cheese grated
- 1 tbsp dried parsley
- 1 tsp salt
- ⅛ tsp white pepper
- black pepper and fresh parsley for garnish
Instructions
- In a large saucepan, combine the cauliflower, onion, and broth. Cover and bring to a boil, then reduce heat and cook over medium heat for 10 minutes.
- While the cauliflower is cooking, melt butter in a medium saucepan.
- Stir in flour until smooth. Gradually add milk, stirring to keep lumps from forming. Cook and stir until bubbly and thickened, about 2 minutes.
- Reduce heat, then add cheese and seasonings.
- Use an immersion blender to blend cauliflower until smooth.
- Pour milk-cheese mixture into cauliflower puree. Use immersion blender again to blend until velvety.
- Serve immediately and top with black pepper, parsley, and reserved cheese.
