Roasted Cauliflower Soup

Since I can no longer eat potatoes on a regular basis, I decided to give cauliflower a whirl as a potato sub. It seems to work well for mashed potatoes and potato salad, so why not soup? I didn’t use a recipe, but instead just tossed everything into my instant pot and hoped for the best.

1 head of cauliflower, cut into florets

1 vidalia onion, diced

3 cloves of garlic

1 tbl unsalted butter

1 tbl extra virgin olive oil

3 tsp of dried thyme

drizzle of white wine vinegar

24 ounces of low sodium chicken stock (this is a weird number, but I used most of a carton minus 8 oz…to use up the carton I had in my fridge.)

1 cup of water

1/3 cup of crumbled bacon

1 cup of 2% milk

salt & pepper

Arrange cauliflower and whole, unpeeled cloves on a foil lined baking sheet sprayed with cooking spray. Spray more cooking spray over the cauliflower and garlic and sprinkle on 1 & 1/2 tsp of the thyme. Roast in a 425 degree oven for 25-30 minutes, turning as needed so the veggies don’t get too brown. Remove from oven and allow to cool, peeling the husks off the garlic when you can safely touch them. (I forgot to snap a pic after they were roasted. OOPS!)


Set your instant pot to sauté and add the tbl of butter and olive oil. Add the diced onion and the rest of the thyme and sauté until the onion softens and begins to caramelize. Deglaze with a drizzle of white wine vinegar (regular white wine would work here too, I didn’t happen to have any).

Turn off the sauté and spoon in the roasted cauliflower and garlic. Don’t worry about the whole cloves of roasted garlic, they will melt into the soup as it pressure cooks. Cover with the chicken broth & water.


Make sure your steam vent is closed, cover and cook on manual pressure for 6 minutes. When it beeps, vent and open, add the milk and bacon, salt & pepper to taste. Stir & serve with grilled cheese sandwiches.


Cauliflower Chili

This is a quick & dirty posting sans photos. I was multitasking like a mad fiend and didn’t haul out the camera. This recipe is a complete experiment, I am trying to find a way to make chili that doesn’t use beans but isn’t all meat & tomatoes. If this one doesn’t turn out well, I will keep trying. Next time it might be potatoes instead of cauliflower, heh.


1 head of cauliflower, rough-chopped into bean sized pieces

1 lb of lean ground meat (I used beef)

1/2 of a medium sized red onion, diced

3 cloves of garlic, minced

2 cans of no salt added diced tomatoes

2 tbl olive oil

1 tsp of cinnamon (yes, trust me)

2 tsp cumin

2-3 tablespoons of chili seasoning

2 tsp oregano

Things Done With Stuff

Sautè onions in olive oil in a good sized dutch oven or stock pot until they start to caramelize. Add garlic, cauliflower, 1/2 of the chili powder and the juice from the canned tomatoes and sautè another 10 minutes. Move the cauliflower-garlic-onion mixture to the side of the pot and add ground beef & spices, cooking until browned. (Or you can think ahead and cook the ground beef before you add the cauliflower. I did not, so this is how it happened for me.) Add the canned tomatoes and allow to simmer for 20 minutes. Taste and adjust spices accordingly. At some point after tasting you should add some sea salt if you wish. I did not as one of the cans of tomatoes I used was not salt-free. Serve with the shredded cheese of your choice atop each individual bowl.

Blended and Stirred

I find myself needing to make something quickly and needing to use up some veggies that were languishing in the fridge…and thus this soup was born.


2 tbl extra virgin olive oil

1 tbl unsalted butter

1 small red onion, diced

1 small head of cauliflower, chopped

3 small russet potatoes, diced

2 small bunches of broccoli, chopped…include the long stems as well as the florets and any floret ‘dust’ that drops

1 small bag of baby rainbow carrots, sliced in rounds…larger ones sliced in half, lengthwise then in rounds

3 bay leaves

2 – 32 oz cartons of low sodium veg broth

a good pinch of garlic flakes

1 – 7 oz tube of herbed cream cheese, softened at room temp

1 & 1/2 cups of soy milk mixed into a slurry with 2 tbl of flour

Stuff to do with the Things

Sauté the diced onion in the olive oil & butter until soft. Add potatoes and continue to cook while you slice the carrots.


Add carrots and mix well, continuing to cook while you chop the cauliflower. Allow the onion, potato and carrot mixture to cook for an additional 5 minutes, trying to get a little color on the vegetables…stirring often.


Add the caulifower and stir well, allowing to cook while you chop the broccoli and then for an additional 5 min after, stirring frequently.


Finally add the broccoli, stirring well again. Allow to cook for an additional 5 minutes before adding the broth, garlic flakes and bay leaves.


Cover and simmer for 30-40 minutes or until all veg are very tender. Ladle soup into your vitamix or blender and blend in batches until smooth. You could also use a stick blender. Return blended soup to pot on the stove (set to medium low) and add soy milk & flour slurry, whisking the whole time. Slice the log of cream cheese and introduce to the creamed soup, whisking to melt and blend. Finish with a couple liberal pinches of Sel Gris.

Once everything is blended, serve with water crackers.