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RECIPE NOTES AND HELPFUL TIPS
- Chop or cut the cauliflower florets into small pieces. Avoid the main stem of the plant as it is too tough.
- Simmer the cauliflower until it is fork-tender. That means when it is pierced with a fork, it glides through with very little effort.
- For optimum flavor, use a good quality cheddar and use the finer side of the box grater so the cheese melts quickly and easily.
- Other spices to experiment with are turmeric, dried marjoram, fresh parsley, and fresh thyme.
- To add a little kick, add a couple of pinches of red pepper flakes or a dash of hot sauce.
- You can use an immersion blender or stand blender to puree a portion of this soup to make a thicker base and creamier texture. If using a stand blender, remove the fill cap on the lid so the steam can escape while blending.
- For roasted cauliflower soup, place cauliflower florets on a baking sheet covered with parchment paper and roast at 400 degrees for 20-25 minutes.
- Store leftovers in an airtight container for up 3 days. Reheat on the stovetop or in the microwave at reduced power.
- Freeze in heavy-duty freezer zipper bags or sturdy freezer containers for up to 3 months. Defrost in the refrigerator overnight.
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