Duckie ® wrote:

Cauliflower Cream Soup

A variation that i am very fond of is

sautéed cauliflower
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1 small onion, diced

1 - 2 cloves of garlic, crushed

1/4 head of cauliflower cut in small dice

3 - 4 tbs. canola oil

freshly ground black pepper

Juice of one whole lemon

Cut up into small dice a peeled onion and sauté in hot oil till the
onion starts to caramelize, when sufficiently caramelized toss in the
garlic then the diced cauliflower and pepper and cook, stirring
constantly till al dente, remove from the heat and stir in the lemon
juice.

Very easy and very good, i sometimes refere to it as "lemon pepper
cauliflower."
--
JL





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Serving Size : 4 servings.
Category : French


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound cauliflower -- cleaned and trimmed
4 large potatoes - peeled -- cut in small pieces
6 cups scalded milk
1 teaspoon salt
2 tablespoons butter -- cut in small pieces
4 slices French bread -- diced, fried in
-- butter
1 teaspoon finely chopped parsley



Ready, set, cook!



In boiling salted water, cook cauliflower for 5 minutes. Drain. In
kettle or large saucepan, combine cauliflower, potatoes, 4 cups milk,
and salt. Bring to boil. Cover and simmer for 30 minutes. Strain,
reserving liquid. Mash vegetables. Stir in cooking liquid. Return to
pan. Add remaining milk. Bring to boil. Off fire, add butter, stirring

until butter is melted and well blended. Place fried diced bread in
bottom of soup tureen. Pour soup over it. Serve hot.