I love how cheese complements cauliflower. For lunch I prepared grilled cheese sandwiches, cut them into chunks, skewered the bite size pieces using my favorite toothpicks and positioned them atop steaming bowls of creamy, slide-down-your throat cauliflower soup!
Try it, it promises not to disappoint, and enjoy listening to the mmmmmmmmm’s.
Helpful to know: Remember to save the cauliflower water; it's an important ingredient in this recipe! I highly recommend Imagine Organic Free Range Chicken Broth and Rapunzel Vegan Vegetable Bouillon with Sea Salt cubes. For the grilled cheese sandwiches, I prefer a white sharp cheddar cheese and a good quality bread. Prepare and grill the sandwiches while the soup is simmering. I prepared one grilled cheese per person any leftover pieces I couldn't fit on the bamboo skewer, I served buffet style, rest assured they're won't be any leftover.
Purée of Cauliflower Soup
2½ cups water
One large head cauliflower, cut into uniform size pieces
4 tablespoons butter
½ cup white onion, chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
2 vegetable cubes
2 cups cauliflower water (saved from the steaming process)
In a large pot with a steamer, bring 2½ cups water to a boil, add cauliflower and steam until fork tender. Transfer cauliflower and cauliflower water to a large bowl. Remove steamer and in the same large pot over moderate heat, melt butter and sauté onion until tender; whisk in flour, slowly add chicken broth. Stir in milk, add vegetable cubes, allow vegetable cubes to dissolve; add cauliflower water and cauliflower. In a food processor or blender, purée soup in batches; transfer puréed batches into a large bowl. After final batch is puréed, transfer soup back into the original large pot, simmer and stir. Serve hot. Yield: 6 servings.
To assemble, ladle soup into bowls. Skewer bite size pieces of grilled cheese sandwiches and place on top of the bowl (as pictured) allowing the sandwich pieces to touch the soup.