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cauliflower

Cauliflower Soup with Brown Butter

October 25, 2020 by sblades Leave a Comment

Cauliflower Soup with Brown Butter is the first Gordon Ramsay recipe I’ve ever made. This recipe is from his 2020 cookbook, Quick and Delicious and what do you know, it is quick and delicious!

Cauliflower Soup with Brown Butter

First of all the sage aroma permeates the kitchen and reminds me of the holidays – warm and soothing.

For those of you who don’t particularly care for cauliflower, I think you’ll like this cauliflower soup recipe. It’s creamy, rich, and quite tasty.

Cauliflower Soup with Brown Butter

I made a few changes to it to use ingredients that we have on hand (and made it a little lighter recipe). I’ll put my version on the recipe card below, then list the changes in the Tips and Stuff section. It’s pretty versatile.

Let’s look at the grocery list you’ll need for this soup:

  • Onion and garlic
  • Fresh, yes FRESH sage leaves (usually in the refrigerated section by the lettuce/produce)
  • 1 large cauliflower
  • Chicken stock or broth
  • Milk and Cream
  • Baguette or bread of your choice (for the cheesy toasts)
  • Cheese, shredded (again, for the cheesy toasts)

The other ingredients – salt pepper, butter, olive oil – you probably have in your pantry/fridge.

I’m very impressed because Cauliflower Soup with Brown Butter is truly quick and delicious! It took less than 30 minutes to get the ingredients together, chop stuff, throw it in the pot and simmer, then blend it and pour it into the bowl.

Oh, and you make the cheesy toast and brown butter while the soup is simmering.

Cauliflower Soup with Brown Butter

Don’t be afraid of making brown butter. It only takes a minute, although you do need to watch it fairly carefully. As soon as the melting butter is turning slightly golden brown around the edges, take the pan off the heat. It will continue browning for a few seconds and you don’t want it too dark.

The end result is an ultra-creamy soup drizzled with the rich, nutty brown butter and lightly flavored with sage. It would be an excellent opening soup course for a holiday dinner or an amazing soup for a cool Fall day.

Filling, savory, delicious, and different. The wonderful aroma of sage lingers in your kitchen and reminds you that Fall and Winter are around the corner. I think I’ll try more Gordon Ramsay recipes!

Looking for more delicious Fall soups?

  • Chrissy Teigen’s Creamy Tomato Soup with Parmesan Crisps
  • Spicy Black Eyed Pea Soup (easy)
  • Hearty Hamburger Cauliflower Soup  (one of the most popular on my site)
Cauliflower Soup with Brown Butter

Cauliflower Soup with Brown Butter

Yield: 4 - 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Creamy, delicious soup flavored with sage and drizzled with brown butter. Delicious, quick and easy.

Ingredients

  • 2 tbsp olive oil
  • 1 1/2 tbsp butter
  • 1 tsp onion powder
  • 1 garlic clove, minced
  • fresh sage leaves, small handful
  • 1 (2 lb) cauliflower
  • 2 C chicken or vegetable broth
  • 3/4 C 2% milk
  • 1/2 C evaporated milk
  • 1/2 C heavy cream
  • salt and ground pepper
  • For the Brown Butter:
  • 3 tbsp butter
  • 2 tsp olive oil
  • fresh sage leaves, small handful
  • For the Cheese Toasts:
  • 4-6 slices baguette (or your favorite specialty bread), thinly sliced on the diagonal
  • 4-6 oz grated cheese - cheddar, mozzarella, gruyere, or the combination of all - whatever you have

Instructions

  1. Preheat the broiler.
  2. In a large sauce pan over medium heat, add the oil and butter. Melt the butter, then add the garlic and cook for 1-2 minutes. Sprinkle in the onion powder and sage leaves and cook for 1 additional minute.
  3. Prepare the cauliflower by remove the outer leaves and core and separate into florets. Chop into same-sized pieces.
  4. Add the cauliflower and chicken/vegetable broth to the pan. Salt and pepper, then bring to a boil, stirring occasionally. Turn down heat to bring the soup to a simmer, then simmer for 5 minutes.
  5. Add the milk, evaporated milk, and cream to the pan and simmer an additional 8-10 minutes (until cauliflower is tender, but not mushy). Remove the sage leaves.
  6. While the soup is simmering, make the brown butter. Put the 3 tablespoons of butter in a small pan over medium-high heat, stirring. The melted butter will begin foaming (that's OK). Run a spoon through the foam so you can see the butter color and when it starts turning golden brown, remove the pan from the flame (it will continue to brown a little, so don't over brown it over the flame). Stir in the olive oil and small handful of fresh sage. Stir to combine and set aside to slightly cool.
  7. Make the cheesy toasts: put the sliced bread on a pan and broil for 1-2 minutes until lightly golden on top. Remove from the oven, flip over each piece of bread and generously sprinkle each piece with cheese.
  8. Return the toast to the broiler and broil for 2-3 minutes, until golden brown and cheese is melted.
  9. Pour the cauliflower mixture into a blender and puree for 30 seconds to 1 minute. Taste and salt and pepper if needed. Pour into individual bowls and drizzle the sage brown butter over the top. Serve with cheesy bread.

Notes

Tips and Stuff:

Gordon Ramsay's ingredients:  

I used onion powder - GR calls for 1 onion, peeled and finely chopped

GR calls for 2 cloves of garlic, I only used 1

GR calls for chicken stock, I used broth

GR calls for 1 cup of heavy cream, I used a combination of milks

GR calls for truffle oil.  Really?  I used olive oil - a good substitute

Have all of your ingredients ready to add to the pan - broth and milk measured out, cauliflower and garlic chopped, etc.  

Nutrition Information:
Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 1157Total Fat: 78gSaturated Fat: 41gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 237mgSodium: 1827mgCarbohydrates: 56gFiber: 2gSugar: 9gProtein: 57g

Nutrition Values are Approximate (Calories include soup and cheesy toast)

© Gordon Ramsay
Category: Soup

Filed Under: All Recipes, Soups, Stews, and Salads Tagged With: cauliflower, cauliflower soup, easy recipes, Gordon Ramsay, Quick and Delicious, sage, Soup

Down-Home Creamy Ham Casserole

August 11, 2018 by sblades Leave a Comment

Down-Home Creamy Ham Casserole

I have so many wonderful cookbooks and one of my favorites is Southern Living’s Quick & Easy Recipes. Sometimes I just want a ‘quick and easy’ throw together dinner that’s from scratch and tastes great. This cookbook has tons of those recipes and this Down-Home Creamy Ham Casserole is one of them.

Of course ‘quick’ can be purely subjective and as long as you have the ingredients chopped and ready, this casserole fits the bill.

Down-Home Creamy Ham Casserole

You start with a from-scratch creamy cheese sauce, then add the tender cauliflower, smoky ham, and fresh mushrooms. Sprinkle soft breadcrumbs over the top, drizzle a little butter and bake until bubbly and golden brown. The perfect casserole, right? Right. This is comfort food deluxe.

Down-Home Creamy Ham Casserole

Serve Down-Home Creamy Ham Casserole with a little green salad and of course a few buttery Best Dinner Rolls and you’ll have a delicious, hearty dinner.

You’ll also be the envy of the office when you take leftovers for lunch the next day. Send them on over here to my website and tell them to get cooking!

Down-Home Creamy Ham Casserole

Down-Home Creamy Ham Casserole

Yield: 5-6
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes

Wonderful from-scratch cheese sauce enrobes tender cauliflower, fresh mushrooms and chunks of ham. 

Ingredients

  • 3 heaping C. cauliflower florets (about 1 smallish cauliflower)
  • 4 tbsp butter
  • 1/3 C all-purpose flour
  • 1 C 2% milk
  • 1 C shredded Cheddar or Colby-Cheddar cheese
  • 1/2 C sour cream
  • 2 C cooked ham, cubed
  • 1 tbsp olive oil
  • 5 oz. fresh mushrooms
  • 1 C soft breadcrumbs
  • 2 tbsp butter, melted

Instructions

  1. Preheat oven to 350°.  Lightly spray 2 quart casserole dish.
  2. Fill a large pot with about 3-inches of water, sprinkle with salt and bring to a boil.  Add cauliflower and cook for 12-13 minutes until crisp-tender.  Drain and set aside.
  3. While cauliflower is cooking, put 2 tablespoons of olive oil in a small saucepan over medium heat.  Add the mushrooms and saute until the mushrooms are soft and have lost most of their liquid (4-5 minutes).  Set aside.
  4. In a medium saucepan, melt 4 tablespoons of butter over medium heat.  Whisk in 1/3 cup flour for about 30-45 seconds until smooth.  Gradually add 1 cup of milk, whisking constantly, until it just begins to thicken.  Add shredded cheese and sour cream, stirring constantly until cheese melts (about 30-45 seconds).  Do not boil.  The mixture will be fairly thick and sticky, but still stirrable.
  5. Stir the cauliflower, cubed ham, and mushrooms into the cheese sauce until evenly combined.  Pour the mixture into the prepared casserole dish and sprinkle with the bread crumbs.  Pour the melted butter evenly over the tops of the crumbs.
  6. Bake for 40-45 minutes, turning once during baking, until golden brown and bubbly.  Serve immediately.  

Notes

Tips and Stuff:

The original recipe calls for a 3 ounce can of canned sliced mushrooms, drained.  I prefer to use the fresh.

For the breadcrumbs, I had some extra heels from a loaf of bread, so I finely chopped 2 of them up.  They worked great.

Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 538Total Fat: 37gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 117mgSodium: 981mgCarbohydrates: 27gFiber: 3gSugar: 6gProtein: 27g

Nutrition Values are Approximate

© Southern Living Quick & Easy
Category: Casseroles

Filed Under: All Recipes, Casseroles Tagged With: casserole, cauliflower, easy dinner, ham, mushrooms, weeknight dinner

Roasted Brussels Sprouts and Cauliflower with Bacon

February 10, 2018 by sblades Leave a Comment

Roasted Brussels sprouts are hot, hot, hot right now and I’m glad since I’m a long time lover of the cute little cabbages.

I wanted to do a vegetable lunch today, so decided on roasting Brussels sprouts and cauliflower, adding a little bacon and finishing it off with a nice flavorful dressing.

Oh, and I roasted a couple of quartered Yukon gold potatoes that aren’t included in this particular recipe.

It’s easy enough to throw this together. Just half the sprouts, break up the cauliflower, sprinkle with salt and pepper and toss with a little olive oil.

Oh, and I forgot to tell you about the bacon crumbles and balsamic vinegar dressing. That really makes this dish into a complete and delicious meal.

You feel like you’re eating healthy except for that pesky bacon grease added to the dressing. You can lighten it up and just use olive oil if you want. Coward.

Roasted Brussels Sprouts and Cauliflower with Bacon Dressing is my idea of a filling and tasty side dish.  Kind of easy, too.

Have these for a Thanksgiving vegetable side – even people who say they hate Brussels sprouts like these!

Roasted Brussels Sprouts and Cauliflower with bacon

Roasted Brussels Sprouts and Cauliflower with Bacon Dressing

Yield: 2 main or 4 sides
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Outstanding served as a main or a side dish.  Finished with bacon bits and a bacon balsamic mustard dressing.

Ingredients

  • 1 lb. fresh Brussels sprouts
  • 1 small head of cauliflower
  • Olive Oil
  • Freshly Ground Pepper and Salt
  • 4 thick cut bacon strips
  • 1 tbsp balsamic vinegar
  • 1 heaping tsp Dijon mustard

Instructions

  1. Preheat the oven to 375°.  Line a baking sheet with aluminum foil and set aside.
  2. Wash and pat dry the vegetables.  Cut the Brussels sprouts in half and trim the stem.  Break the cauliflower into bite-sized pieces.  Place vegetables in a large bowl and toss with 2 tablespoons of olive oil, 1/2 teaspoon ground pepper and 1 teaspoon salt.
  3. Spread the vegetables evenly on the prepared pan, cut side down on the sprouts, and cook for 20-25 minutes, tossing lightly and turning the sprouts after 15 minutes.   
  4. While the vegetables are roasting, fry the bacon and chop it into small pieces.  Save 3 tablespoons of the bacon drippings and put it into a small bowl.  Add balsamic vinegar, Dijon mustard, and add a pinch of salt and pepper.  Whisk until combined and set aside.
  5. When the vegetables are done, pour them into a large bowl.  Right before serving, toss with the dressing (to taste) and sprinkle with the chopped bacon.  Serve immediately.

Notes

Tips and Stuff:

The sprouts may get done before the cauliflower.  Keep your eye on them and taste test them for firmness.  Leave the cauliflower in another five minutes if needed.  You want them done, but not mushy.

If you'd rather, use olive oil instead of the bacon drippings.  It will still make a very nice dressing.

Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 148Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 416mgCarbohydrates: 12gFiber: 5gSugar: 4gProtein: 8g

Nutrition Values are Approximate

© sblades
Category: Vegetables/Side Dishes

Filed Under: All Recipes, Lighter Recipes, Vegetables/Side Dishes Tagged With: bacon, bacon dressing, balsamic dressing, Brussels sprouts, cauliflower, roasted vegetables, vegetable dinner

Hearty Hamburger Cauliflower Soup

November 14, 2014 by sblades Leave a Comment

 
It’s officially soup season. Yay! It’s been in the thirties and forties this week, so the soup recipes came out and got sorted through.

Just when I had decided on one to make, my friend Sherry emailed me this recipe for Hearty Hamburger Cauliflower Soup – an easy Fall soup recipe she created for her family.

Hamburger Cauliflower Soup

Sherry says, “I wanted to use cauliflower in a healthy soup recipe instead of potatoes and couldn’t find a recipe that wasn’t cream based.”

Well, she did a great job because it turned out beautifully. It’s comforting, full of good stuff, and delicious.

The cauliflower is tender and soaked in some of that wonderful beefy-tomato broth and is a great addition to the soup. Here’s a photo of it hot and steamy right out of the pot…

Hamburger Cauliflower Soup Bowl

I was looking for a soup or stew to take to a friend of mine who just got out of the hospital and this Hearty Hamburger Cauliflower Soup was perfect. I took it over to them steaming hot with fresh crackers and a few slices of Double-Layer Pumpkin Pie.

When I got home I slipped on my jammies and fluffy socks and enjoyed a bowl of it while binge-watching Columbo. Now, that’s the life! I think we’ll double this one next time.

Hamburger Cauliflower Soup 3

A lot of my readers have given me feedback on this recipe and many are thrilled that it’s a keto soup. Others add other vegetables like green beans, carrots, even broccoli! Also, if you don’t want to use bouillon or don’t have any in the cabinets, replace two cups of the water with beef broth.

Make it a delicious vegan soup by replacing the bouillon with water, adding more vegetables and herbs, and leave out the ground beef.

Use whatever is in season (but don’t forget that wonderful cauliflower) and make this hamburger soup your own.

Hearty Hamburger Cauliflower Soup

Hamburger Cauliflower Soup

Yield: 4 - 6 bowls
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Delicious, hearty, very versatile soup full of good stuff.

Ingredients

  • 1 Tbsp olive oil
  • 1/2 Medium Onion, (roughly chopped)
  • 1 lb ground beef
  • 1 (14.5 oz) Can Stewed Tomatoes
  • 3 Cups water
  • 3 Beef bouillon cubes
  • 1/2 tsp Onion Powder
  • 1/4 tsp Garlic Salt
  • 1/2 tsp Basil
  • 1 tsp Celery flakes
  • Salt & Pepper to taste
  • 1/2 Large Cauliflower head, (cut into florets)

Instructions

  1. Add the oil to a large pot and turn heat on medium.  When oil is hot, saute the onion until almost translucent.  
  2. Add the hamburger and brown. Drain excess grease. 
  3. Add the stewed tomatoes, water, bouillon cubes, onion powder,  basil, garlic salt, celery flakes and salt and pepper. Simmer on low for about 20 minutes.
  4. Add cauliflower florets and simmer (very slow simmer) for 1 hour.  Salt and pepper to taste.

Notes

Tips and Stuff:

If you don't want to use/don't have beef bouillon cubes, use 3 cups of beef broth in place of the cubes and don't add the 3 cups of water called for.

I added a another cup of water to her original recipe (called for 2 cups) because I wanted to make sure and have enough to take to my friend.

Remember to drain off excess grease after browning the hamburger meat and before you add the rest of the ingredients so the soup won't be oily.

Be sure and add the cauliflower when the recipe calls for it - you don't want it to get mushy.

Next time I might add even more vegetables - the broth base of this is soooo good!

Nutrition Information:
Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 260Total Fat: 16gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 67mgSodium: 533mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 22g

Nutrition Values are Approximate

© sblades
Category: Soup

Filed Under: All Recipes, Beef, Soups, Stews, and Salads Tagged With: cauliflower, ground beef, hamburger cauliflower soup, hamburger soup, keto, keto soup, Soup, stew, vegetable soup, winter soup

Cheesy Cauliflower Casserole

March 1, 2014 by sblades 2 Comments

 
Since cauliflower has become such a popular and everyday vegetable (see Welcome Cauliflower – Kale is so Yesterday), I’ve been looking for some good recipes that highlight the vegetable.  I couldn’t find the cheesy roasted cauliflower recipe I grew up with, but found one that was very close (sans crispy bread topping). 

This Cheesy Cauliflower Casserole comes from thebeetingheart.com . There’s a bunch of healthy recipes on the site, although this one has quite a bit of cheese in it, so I’m not sure how entirely healthy it is….

Cheesy Cauliflower Casserole3

I don’t prefer cauliflower crunchy, so I appreciate the baked tenderness of this cheesy side dish.

We had it alongside a grilled rib-eye steak and fresh green salad and it was really good – we emptied the bowl in record time. You could leave some of the cheese out without a problem and it would still be a great vegetable dish.

Cheesy Cauliflower Casserole

Bret thought this is kind of like a cauliflower gratin I’ve made before. I guess you could say that. It’s definitely delicious and creamy.

I’ve made this easy Cheesy Cauliflower Casserole many times, but it keeps disappearing before I can get a really good photo of it! That’s OK, though because it give me an excuse to make it again and again.

Another great vegetable casserole for you: Cheesy Spinach Macaroni Casserole!

Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole

Yield: 4-5
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Cheesy and tender; a great alternative vegetable dish and easy to throw together. 

Ingredients

  • 1 head of cauliflower, cut into pieces
  • 1/2 C water
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • 2/3 C shredded sharp cheddar cheese
  • 1/2 C shredded Mozzarella
  • 3 tbsp milk

Instructions

  1. Preheat oven broiler.
  2. Cut cauliflower into bite-sized pieces and put into a microwave-safe container with 1/2 C. water.  Microwave on HIGH for 8 minutes covered.  This will steam the cauliflower.  You may need to add more time if cauliflower is not tender enough after 8 minutes. 
  3. Once cauliflower is tender, drain off the water very well.  Sprinkle with salt, pepper and garlic powder.  Add milk and stir.
  4. Take a fork, two knives, or a masher and mash the cauliflower with the milk.  Add the cheddar cheese and stir. 
  5. Microwave on high for another 2 minutes.  Lightly spray a small casserole dish with cooking spray. Spoon the cauliflower mix into the dish and top with the Mozzarella cheese. 
  6. Place casserole dish under the broiler (uncovered) for 2 to 3 minutes or until cheese is brown and bubbling on top.  Serve warm.

Notes

Drain the water off of the cauliflower very well or it will be watery. T

his could be easily doubled for a pot luck dinner.

I left the cauliflower a little lumpy instead of thoroughly mashing it because we liked the texture and you can taste the cauliflower better.

Nutrition Information:
Yield: 5 Serving Size: 1 grams
Amount Per Serving: Calories: 182Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 336mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 12g

Nutrition Values are Approximate

© sblades
Category: Vegetables/Side Dishes

Filed Under: All Recipes, Vegetables/Side Dishes Tagged With: cauliflower, cauliflower casserole, cheesy cauliflower, side dish, vegetables

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