Have you ever had a head of cauliflower miraculously appear in your refrigerator? This strange but true event happened to us recently when we returned from vacation.

I’m sure it isn’t a common occurrence, but if it happens to you, I recommend making Cream of Cauliflower soup.

This soup was a delightful surprise, as it tasted quite good and not much like cauliflower at all. (I’m not a big fan of cauliflower and my last recipe experience with it was the South Beach recipe that attempted to pass off cauliflower as mashed potatoes (not a successful experiment in my opinion…)).

At any rate this soup used many local ingredients on hand and was appreciated by our entire household (some more than others). Here is my adaptation of Cream of Cauliflower Soup II from allrecipes.com:

Cream of Cauliflower Soup


2 T butter

1/2 onion

2 cloves garlic

4 small potatoes, peeled and cubed

2 carrots, peeled and chopped

24 oz. vegetable broth

1 head of cauliflower, chopped

1 c skim milk

2 T sherry

salt and pepper to taste


Melt butter in a large pot. Add onions and garlic and cook about 5 minutes. Add potatoes and carrots and cook for 5 more minutes. Pour in vegetable broth and bring to a boil. Stir in cauliflower, reduce heat, cover, and simmer until cauliflower is tender (about 2o minutes).

Remove from heat and puree soup. Return to low heat and add milk and sherry. Season with salt and pepper and, once heated through, serve and enjoy!