Best 6 Cauliflower Bisque Recipes

GOLDEN VEGAN CAULIFLOWER 'BISQUE'

Steps:

• Heat vegetable oil in a 4-quart pot with a tight-fitting lid over medium-low heat. Cook and stir vegetables in the hot oil until nearly tender, 7 to 10 minutes; add garlic and cook until fragrant, about 1 minute more.
• Stir cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt. Pour vegetable broth over the vegetable mixture. Place lid on the pot and cook vegetables until soft, 30 to 45 minutes.
• Ladle about half the vegetables into the bowl of a blender with enough liquid to cover. Hold lid in place with a towel and pulse blender a few times to get mixture moving before leaving blender on to puree vegetables entirely.
• Mash remaining vegetables in the pot with a fork or potato masher until no large chunks remain. Pour pureed vegetable mixture into the pot with the coconut milk; stir. Season soup with salt and pepper.

CAULIFLOWER BISQUE

Steps:

• combine chicken broth, water and bring to simmer.
• add saffron to pan, remove from heat, steep for 20 minutes.
• in pot heat butter, add onions, cauliflower, salt and pepper, stir to coat, add saffron broth, simmer for 20 minutes, covered in blender in batches, or with immersion blender puree all, add 3/4 c half and half.

CAULIFLOWER BISQUE

Steps:

• Bring chicken stock to a boil in a large pot. Add cauliflower, onion, celery, carrots, and garlic; cover and steam until carrots are tender, about 10 minutes.
• Transfer cauliflower mixture and some chicken stock to a food processor or blender. Add soy sauce and lemon juice. Cover and hold lid down with a potholder; puree mixture until smooth.
• Pour pureed mixture back into the pot. Season with salt and pepper. Stir in cooked rice. Garnish with green onions.

CURRIED CAULIFLOWER BISQUE

Steps:

• Trim the leaves off the cauliflower, coarsely chop the florets and stems and rinse them. Bring two quarts of water to a boil, add the cauliflower and cook until tender, about 10 minutes. Drain and set aside.
• While the cauliflower is cooking, heat the oil in a large heavy saucepan, add the onion and saute until tender, about eight minutes. Add the garlic, saute another few seconds, then stir in the curry powder. Cook, stirring, for two minutes. Add one-half cup of the milk and stir.
• Place the cauliflower and the contents of the saucepan in a food processor, blender or food mill and process to make a smooth puree. Return the puree to the saucepan, add the remaining milk and bring to a simmer. Season to taste with salt and pepper.
• Mix the ginger and coriander with the yogurt.
• To serve the soup, reheat it, spoon it into bowls and float some of the seasoned yogurt on each portion.

CAULIFLOWER BISQUE

Steps:

• 1. Saute the leeks and mushrooms in the butter in a large saucepan over medium heat until tender.
• 2. Reduce the heat to low; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is slightly thickened and bubbly.
• 3. Reduce the heat to low; add the cauliflower, and cook for 15 minutes or until the cauliflower is tender. Stir in the half and half and Jarlsberg cheese; cook, stirring constantly, until the cheese melts.

CAULIFLOWER BISQUE

Steps:

• 1. Melt butter in a dutch oven over medium heat. Add leeks, celery and garlic, saute 10 minutes or until veggies are tender but not brown. Add cauliflower saute 2 minutes. Add 6 cups broth, bring to a boil. Reduce heat and simmer, uncovered 20 minutes or until veggies are very tender. Cool slightly. Puree veggies in batches in a food processor until very smooth and creamy. Return pureed veggies to pan. Stir in half and half, salt and pepper. Bring soup to a simmer over medium heat Stir in remaining ¾ cup broth, and cook 5 minutes or until thoroughly heated. Garnish with croutons and dill, if desired. 10 cups.