Update my dinner status, I'm making this tonight.
11 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 8 Servings
Total Time (median): tell us
Ingredients
- 3 cups shredded Cougar Gold Cheese
- 2 tablespoons Butter
- 1 small Onion (about 2.5 ounces) diced
- 2 teaspoons Dried Mustard
- 3 cups Vegetable Broth
- 2 cups Cream
- 3 cups Cauliflower - frozen works fine
Preparation
Shred Cougar Gold cheese until you have 3 cups worth. (Be warned: stickier and crumblier than cheddar, Cougar Gold can challenge your cheese-shredding skills and use more time than expected.)
Saute diced onion in butter until soft. Stir in dry mustard. Cook for several minutes, stirring continuously. Transfer to soup pot and stir in broth (Imagine's Veggie or No-Chicken broth work well), whisking until smooth. Add cauliflower.
Simmer over moderate heat 30 minutes. Add cream (or half-and-half). Reduce heat to low and stir in Cougar Gold Cheese until melted. Season with salt and pepper to taste.
Per 1/8 recipe with cream: 437 Calories; 42g Fat; 14g Protein; 4g Carbohydrate; 1g Fiber; 3g Net Carbs
Per 1/8 recipe with half-and-half: 315 Cal; 25g Fat; 15g Protein; 7g Carbohydrate; 1g Fiber; 6g Net Carbs
If you're not a vegetarian, you can use chicken broth instead of veggie broth with great results.
I realize my nutritional data conflicts with the values derived by Big Oven, but please trust mine. They're based on accurate ingredient counts entered into Fitday rather than not-quite-exact-counterparts from the USDA database.
