Cheddar Cauliflower Stew

Over the last few days, we’ve had a break in the cold weather, watching temperatures soar almost into the forties most days (that’s March in Northern Maine, for you).  However, Jason and I are both battling colds, and last night we needed something hearty and healthy and, above all else, warm!

The following recipe is adapted from The Simple Art of Eating Well,   my go-to day to day tome when I start to feel that I’m making the same things over and over again.  This soup is filling and delicious and perfect with a hunk of homemade bread and a cold beer (for days when we’re feeling healthier).

Cheddar Cauliflower Stew
Adapted from The Simple Art of Eating Well
Yields 2 servings (easily doubled!)

Ingredients:
2 t olive oil
1 onion, chopped
1 clove garlic, minced
1.5 c. milk (I use 2% for dietary reasons, but whole would be delicious!)
1 c water
2 c cauliflower, diced
1 bay leaf
1 t salt
1/2 t pepper
1.5 T whole wheat flour (I use white whole wheat)
3/4 c Cabot Seriously Sharp cheese
1 t lemon juice (use real lemon juice – we were out, so I had to use bottled, but it’s not quite as good)

Directions:

  1. In a large sauce pan  (or soup pot if doubling the recipe), warm olive oil over medium heat.  Add onion and saute until almost translucent, then add garlic and cook for two minutes more (do not let the garlic brown!)
  2. Add milk, water, cauliflower, bay leaf, salt and pepper.  Increase the heat to medium high, and stir regularly until ingredients come to a boil.
  3. Drop the heat to low, cover the pot, and cook for eight minutes until the cauliflower is tender.  At this point, you may use an immersion blender; however, I prefer this soup with chunks of cauliflower in it and never blend it.
  4. Remove 1/2 c. of hot liquid from the pot.  Whisk in the flour, using a fork and then combine the flour roux with the soup, stirring vigorously to prevent clumps from forming.
  5. Return heat to medium high and stir while soup thickens to your desired consistency.
  6. Add the cheese, continuing to stir until it is well incorporated.
  7. Remove from heat and add the lemon juice (which brings out the flavors of the cheese, garlic, onions and cauliflower).
  8. Enjoy while hot with a chunk of fresh bread or slice of garlic toast.

If you’re interested in more delicious recipes, head on over to Easy Natural Food’s Sunday Soup Night!

 

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2 thoughts on “Cheddar Cauliflower Stew

  1. Oooh yum, I love Cabot Seriously Sharp cheese, good choice! I love cauliflower too…..I’m going to Pin this so I can make it! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

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