Vegetables in a cream sauce, there’s something so satisfying about the combination. The richness of the cream pairs so well with the crunch and healthiness of the vegetables. Deniz and I love to modify cream soup recipes to make them into creamy vegetable dishes. This creamy cauliflower recipe is one of our favorites, modified from Ree Drummond’s Cauliflower Soup recipe.
- 2 T + 2 T butter
- 1 onion, finely diced
- 2 large carrot, one finely diced, and the other sliced in quarters lengthwise and chopped in 1 inch segments
- 1 celery stalk, fibers peeled and removed, and finely diced
- 1 cauliflower head, cored and broken into large bite-sized pieces
- 2 T fresh parsley, finely minced
- 1/2 c water
- 1 c milk
- 1 Knorr vegetable bullion
- 3 T all-purpose flour
- 1 t salt (or to taste)
- black pepper, ground
Prepare the vegetables as described above.
Melt 2 T of the butter in a heavy pot over medium heat. Add the onions, carrots and celery, and stir and cook for 5 minutes. Stir in the cauliflower. Cover and cook over very low heat for 8 minutes.
Add the water and bullion, and stir until the bullion is dissolved and water is sizzling. Cover, remove from heat and set aside.
Melt the remaining 2 T butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the heavy cream. Add the salt and pepper.
Pour into a blender: the white sauce, the broth from the vegetable pot, and 1 cup of the vegetables in the vegetable pot. Blend into a smooth consistency. Add additional salt and pepper if desired. Pour on top of the cooked vegetables. Garnish with the parsley. Serve.