This recipe was given to me by my 83 year old aunt a few years ago and I just love to make it for my family. When choosing a head of cauliflower, you want to avoid any heads that have blemishes or mold on them. You can store it in the refrigerator in a special vegetable keeper container or loosely wrapped in plastic wrap. You should use your Cauliflower as soon as possible but certainly within 1 week of purchasing it.
Homemade Cauliflower Cheese Soup Recipe
1 large head of cauliflower
2 tablespoons of minced onions
2 tablespoons of melted butter
2 tablespoons of all-purpose flour
1/2 to 3/4 teaspoon of table salt
1/4 to 1/2 teaspoon of ground black pepper
1 can of chicken broth (standard size can)
3 cups of milk
2 cups shredded cheddar cheese
1/4 cup of fresh chopped parsley
Wash, drain and remove any leaves and/or blemishes from your head of cauliflower. Chop cauliflower into small bite-sized pieces. Bring a large pan of water to a boil and add in the chopped cauliflower and 1/2 teaspoon of salt. Cook until it becomes fork tender, drain water. In another large pan, saute the minced onions in butter until onions become tender. Blend in the all-purpose flour, table salt and ground black pepper. Slowly stir in the chicken broth and milk. Cover and cook over medium heat, stirring very frequently, until the soup reaches the boiling point. Stir in the shredded cheddar cheese and continue stirring the soup until all of the cheese has melted. Slowly stir in the cauliflower and fresh chopped parsley. Turn heat down to low and simmer for 5 minutes. Remove from the stove and serve immediately.
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Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking and baking for her family and friends. You can visit Shelly's online cooking tips and recipe site at wahmshelly.blogspot.com for free recipes and kitchen ideas.