Cauliflower Soup and Grilled Cheese

Cauliflower Soup and Grilled Cheese

CHEFS Catalog

CHEFS Catalog

March 5th, 2018

Cauliflower Soup and Grilled Cheese



Prep time: 15 minutes
Cooking time: 30 minutes
Easy

Perfect on a rainy day or when you are craving something savory while being slightly health conscience and need a
great meal without having a ton of time to make it in.

Ingredients
Orange cauliflower, med-lg (any variety will work, I just wanted a little creamier texture and subtle color)
1 med-large shallot or 2 very small shallots
2 cloves garlic (sm size)
1 leek
Salt & pepper
Chicken Stock (buy 32 oz, but you don’t need it all)
Avocado Oil (about ¼ cup or less)

Garnish
Arugula (optional to fry a few pieces and use to top the soup with)
Pumpkin Seeds (just topping for texture, about 8 per bowl)

Grilled Cheese
Bread of your choice
Aged Cheddar Cheese
Butter (optional)

Directions
Preparation
Preheat oven to 425 degrees

Part 1
Cut the cauliflower into small pieces (doesn’t need to be pretty or very small) and place on cookie sheet with chopped shallot and garlic.Drizzle avocado oil, sprinkle a little salt and pepper (to your preference) and roast for about 15-20 min. Remove from oven once you see the cauliflower is getting a little browned/roasted color. While the cauliflower is roasting, cut the leek in half (lengthwise) and sauté over medium heat with a pinch of salt and pepper and drizzle (couple tablespoons) avocado oil. Keep on heat for about 5-8 min (the tops will soften).

Part 2
Pour about ½ the chicken stock into a pot and heat on medium, add the roasted cauliflower, garlic and shallot and about 1/3 of the leek (I used the green and white part). Bring everything up to a low-med boil, transfer to a bowl and blend with the immersion blender or product of choice (be careful if using a blender and hot liquid).

Grilled Cheese
Did the sandwiches this way to save time and free up the stove but you can also make them on the stove over medium heat 3-4 minutes each side.

Rinse and dry cookie sheet used in roasting cauliflower. Place the slices of bread on a sheet (butter the outside if you like, but not necessary) and make the sandwiches.Place in the broiler until golden brown (or to your preference) flip the sandwiches and finish the broiling process. Bread should be nice and toasty and the cheese should be melted through.

Toppings
**Arugula
Heat a small amount of avocado oil until steam comes off, place arugula in the pan and fry until it crisps up a little, but doesn't turn brown

Plating
Pour or ladle soup into each bowl and top with pumpkin seeds and fried arugula (if used). Slice the sandwiches in half and eat!!

Comments
2 comment(s)

Write a comment

What the heck do you do with the other 2/3 of the leek???

Hey Jeen! Add them to your next pot roast or pan of roasted vegetables. Or for a great side dish, drizzle the halves with a little olive oil, roast them up, and enjoy!

Ingredients

  • Orange cauliflower, med-lg (any variety will work, I just wanted a little creamier texture and subtle color)
  • 1 med-large shallot or 2 very small shallots
  • 2 cloves garlic (sm size)
  • 1 leek
  • Salt & pepper
  • Chicken Stock (buy 32 oz, but you don’t need it all)
  • Avocado Oil (about ¼ cup or less)
  • Arugula (optional to fry a few pieces and use to top soup with)
  • Pumpkin Seeds (just topping for texture, about 8 per bowl)
  • Bread of your choice
  • Aged Cheddar Cheese
  • Butter (optional)
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