This fantastic Cheddar and Cauliflower Soup is from the Mom 100 Cookbook and I served it up in some fantastic made from scratch bread bowls.
I love Sundays because they are usually fairly quiet and full of planning for the week ahead.
They are also full of cooking, baking and loads of family time.
This week we get the opportunity to work with Katie Workman, who recently published The Mom 100 Cookbook.
When I finally got my hands on this sweet cookbook, I sat down and read it like a book for 2 days. Her stories are so heart-warming, I almost felt like I was sitting there with her and she was telling me all her stories.
Her recipes are perfect for any mom who needs a bit of a recipe arsenal to make dinner time a little easier. At the bottom of this post, I am giving away a copy of her cookbook, so look for details below.
Our theme this week, besides to find something scrumptious to make from her cookbook was Hanging Out With Friends/Portable Dishes. One of my favorite activities besides hanging out with my family, is hanging out with my friends. Occasionally we do dinners potluck style and I have to find something that is portable.
Plus, with all the events and activities our family is part of, we certainly do have a need for portable dishes.
I chose Katie’s Cheddar and Cauliflower Soup for a couple of reasons. I love how easy it is. I also really love that it travels well.
I love hiding veggies in foods to keep my family eating well and healthy, and while I didn’t set out to hide the Cauliflower in this soup, my kids didn’t actually watch me make it so they had no idea what was in it.
The flavor was absolutely amazing. Smooth, rich and delicious. Like a mild cheese soup.
That’s what my kids thought they were eating, so I went with it. I did finally reveal to them the secret ingredient, and much to my surprise, they were excited about it. Of course they also have a passion for my Cauliflower Pizza Crust, so…. it’s to be expected they would love this.
I paired this delicious soup with Katie’s Bibb Lettuce with her Homemade Ranch Dressing. You’ll have to get your hands on the cookbook to get that recipe.
We want to share The Mom 100 Cookbook with you. Connect with Katie Workman, Author of The Mom 100 Cookbook:
Buy: The Mom 100 Cookbook
All you have to do is leave a comment, tweet to me (@nicolehcook) or comment on my Mom100 post on FB, telling me what your favorite recipe to share with friends is.
I don’t need the actual recipe but if you’ve blogged it, leave the link and I’ll come check it out. I want to hear what your favorite dish to share with friends is, and it really needs to be portable to follow our theme this week.
Anyone who answers the question in any of those three places is entered to win their own copy.
I will pick the winner by Monday at 1:00 EST. You will LOVE this cookbook!
More Great Recipes
- Japanese Restaurant Salad ~ Hezzi-D’s Books and Cooks
- Caribbean Warm Spice Chicken with Cinnamon Ginger & Paprika ~ Sue’s Nutrition Buzz
- Pulled Pork ~ Momma’s Meals
- Teriyaki Skewers ~ Messy Baker Blog
- Sauteed Corn Spinach, Bacon and Scallions ~ Comfy Cuisine
- One Pot Arroz con Pollo ~ Juanita’s Cocina
- Sesame Noodles ~ Big Bear’s Wife
- Honey Ginger Soy Chicken ~ The Weekend Gourmet
Recipe for Cheddar and Cauliflower Soup
Cheddar and Cauliflower Soup
- 1 Tablespoons Kosher or coarse salt plus more to taste
- 1 large head of Cauliflower about 2 lbs., cored and cut into 1? pieces
- 2 Tablespoons unsalted butter
- 1 onion chopped
- ½ teaspoon minced garlic
- 2 Tablespoons all-purpose flour
- ½ teaspoon dried thyme or 1 big pinch of ground nutmeg
- 4 cups low-sodium chicken or vegetable broth
- 2 teaspoon Dijon Mustard
- ⅛ teaspoon cayenne or a few shakes of Tobasco sauce or 1 squirt of Sriracha sauce (All optional)
- 1 cup heavy cream or whole milk
- 1 ½ cup grated sharp cheddar cheese
- Freshly ground pepper
- Bread Bowls optional How to Make Bread Bowls
- Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Add 1 Tbs. of salt and the cauliflower, cover the pot, reduce the heat to med-high, and let simmer until the cauliflower is tender. (about 7-9 minutes). Drain the cauliflower and set it aside.
- Melt the butter in the same pot over medium heat. Add the onion and cook, stirring frequently, until tender but not browned. (about 4 minutes) Add the garlic and cook until the garlic starts to turn golden and becomes fragrant. (1-2 minutes) Whisk in the flour and thyme or nutmeg and cook, whisking, until the flour starts to color, about 3 minutes.
- Gradually whisk in the broth, dijon mustard, and whatever spicy ingredient you are using. Let come to a simmer and cook until the liquid thickens slightly, about 5 minutes, then stir in the cook cauliflower. (the only change I made here is that I pureed the cauliflower in my blender BEFORE I added it to the pot – she does it in the next step, but I’m just saying what I did)
- At this point, you can transfer the soup to a blender or food processor (working in batches if necessary) and puree it or, better yet, use an immersion blender (this is what I used in this step) to puree right in the pot until smooth. Make the soup as smooth or chunky as you want. (I liked mine smooth!)
- Return the soup to the pot if necessary and reheat it over med-high heat. Add the cream or milk, and the cheddar cheese and stir until the cheese is melted and everything is hot, about 3 minutes. Don’t let the soup come to a boil or it might separate. Taste for seasoning, adding more salt or pepper to taste. (I added a little tiny bit of garlic powder here, just to get that garlic flavor a little higher).
- Eat and enjoy! I served mine in bread bowls to be fun.