Farm Report

Cream of Cauliflower

Serves 8


  • 1 head cauliflower, separated into flowerets
  • 2 C water
  • 1 large stalk celery, chopped
  • 1 medium onion, chopped
  • 2 T margarine or butter
  • 2 T all-purpose flour
  • 2 1/2 C chicken broth
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • dash of ground nutmeg
  • 1/2 C whipping (heavy) cream
  • 1 T lemon juice
  • 1 C shredded cheese (any variety)


  1. Cut cauliflower stalks into 1-inch lengths.
  2. Heat 2 cups water to boiling in 3 quart saucepan . Add flowerets and pieces, celery, lemon juice, and onion. Cover and heat to boiling. Boil about 10 minutes , or until cauliflower is tender (do not drain). Transfer to blender. Cover and blend until of uniform consistency.
  3. Heat margarine in 3-quart saucepan over medium heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minutes. Stir in cauliflower mixture, salt, pepper, and nutmeg. Heat to just boiling. Stir in cream. Heat until just hot, but do not boil. Serve with shredded cheese.


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