It’s funny, I never considered myself much of a vegetable person prior to starting the keto diet. But cauliflower? That’s been on my radar since I was a kid.
Cauliflower always felt like a special treat. Not necessarily because of the taste, but because of the party platters! Any family get-together or birthday party was sure to feature the classic party platter trifecta: celery, broccoli and cauliflower. I would run around with olive fingers and totally demolish the cauliflower tray. Ah, the simple life. There’s just something about the veggie that makes me feel nostalgic.
Although I loved cauliflower, my consumption was generally limited to party trays with dip. Imagine my surprise when I discovered the innovative ways to incorporate cauliflower into your low carb diet. Cauliflower has since become a staple in my diet and I’ve become particularly fond of making cauliflower soups.
This Creamy Cauliflower Parmesan Soup is velvety and rich. It’s amazing how creamy the soup turns out considering there is no cream whatsoever. Reserving small cauliflower florets and cooking them in herbed brown butter add an additional layer of texture and flavor (a tip I picked up from America’s Test Kitchen – I just love that show!). Healthy and decadent! Whaaat?!
You will need cauliflower, Parmesan, butter, leek, onion, thyme, salt and pepper. I like to use broth or stock to simmer the cauliflower, but you can easily use water for the fluid if you are vegetarian with equally delicious results. The leek and onion is sautéed in butter and salt, cauliflower is added with the broth/water and simmered until tender. Meanwhile, your florets are cooking in melted butter and thyme. Simply blend the cauliflower mixture with parmesan, then garnish with golden florets and browned butter drizzled over the top.
It’s easy, looks fancy and tastes much more sophisticated than anything you’ll find on a vegetable party platter! Try the cauliflower parmesan soup when you’re in the mood for something warm and hearty.