Cauliflower Soup or Sauce

By DrChef

Can be made as a soup or thicker to be used as a pasta sauce.

Ingredients

• 1 large cauliflower
• 5 C vegetable stock (one 14 oz can for sauce)
• 1 1/2 C farfalle (12 oz for sauce)
• 2/3 C light cream (or part milk)
• nutmeg to taste
• pinch of cayenne pepper
• 4 T Parmesan cheese, grated
• salt and pepper to taste
• For Melba Toast
• white bread, sliced
• Parmesan cheese
• paprika

Details

Servings 6

Preparation

Step 1

1. Cut leaves and central stalk away from cauliflower and discard. Divide into florets.
2. Bring stock to boil and add cauliflower. Remove with slotted spoon when soft (about 10 min.) and place in blender or food processor.
3. For soup, add pasta to stock and simmer for 10 minutes until tender. For pasta, cook in water according to package directions.
4. Add stock, cream, cheese, nutmeg, cayenne, salt and pepper to blender and blend until smooth.
5. Meanwhile, make melba toast by preheating oven to 350-425 F. Sprinkle bread with cheese and paprika and bake 10-15 minutes.