Open Arms of Minnesota

Weekly Recipe #323: Cauliflower Soup and Salad

By Seth Bixby Daugherty, Executive Chef

Photo Credit – Kristen Taylor/Flickr

Open Arms Executive Chef Seth is sharing his delicious cauliflower soup and salad recipes with us this week. Enjoy!

Cauliflower Soup (pureed)

Serves 8-10

Ingredients:

  • 4 oz. butter
  • 2 cups diced onions
  • 3 cloves garlic, rough chopped
  • 2 quarts chopped cauliflower
  • 1 quart water
  • 1 cup cream (optional)
  • Salt and pepper to taste

Directions:

Slowly cook the onions and garlic in the butter, add a small pinch of salt and pepper to enhance the flavor. Add the chopped cauliflower and then the water and the cream. Cook on a low heat until cauliflower is soft. Blend the soup and adjust the seasoning. If soup is thick then thin out with water.

Cauliflower Salad

Ingredients:

  • 2 cups shaved cauliflower
  • ½ cup chopped chives
  • 2 tbsp. lemon zest
  • ½ cup chopped cooked bacon

Directions:

Combine all ingredients and serve with the cauliflower soup.

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Open Arms of Minnesota is pleased to bring you a wide array of Holiday Treats to satisfy your sweet tooth this season! This year’s Holiday Treats can be purchased through our online shop via the link below. 

Holiday Treats will be available for pick up at the following times and locations: 

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