This was one of the first dishes that I made with cauliflower that my whole family liked. I felt like I won a battle! This soup is so good and creamy that it is requested as often as my potato soup!
1 tbsp butter
1 tbsp unbleached flour (all purpose is fine too)
1 medium head cauliflower – chopped
1/2 cup chopped onions
4 cups fat free chicken broth (vegetarians can use vegetable broth)
salt and pepper to taste
In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes.
Add the chicken broth, onions and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.)
Puree with an immersion blender until smooth. Season with salt and pepper.
Size: 1 1/2 cups
Fat: 3 g
Carb: 11 g
Fiber: 4.0 g
Protein: 4 g
Sodium: 494 mg
Cholesterol: 8 mg