Full credit to the sous chef on this one. All I did was eat it.
In 2012, we had the very best meal of our lives at Gordon Ramsay’s Maze in New York City. All of the dishes were amazing, but the absolute best was the cauliflower soup, which is pretty impressive because I’d never eaten the vegetable before in my life, and I’m still trying to find that recipe.
This weekend, Beth put together a bacon-cauliflower chowder that a co-worker had found online. It’s a great alternative to your typical chowder, and is low in calories and carbs, if that’s your thing. Now sure about the fat content, but it’s got milk and bacon, so it can’t be perfect for you, but a single serving is a nice filler, so I’m going to go ahead and call this one healthy.
Recipe courtesy of Iowa Girl Eats
8 slices center-cut bacon, chopped
1/2 small onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
salt and pepper
4 cups grated cauliflower
2 tbsp. water
2 tbps. flour
2 cups chicken broth
2 cups milk
3-4 dashes hot sauce
2-1/2 cups shredded cheddar
2 green onions, chopped
Whisk the flour and 1/4 cup chicken stock in a small bowl, then set aside.
Cook the bacon in a large pot over medium until crisp, then drain the bacon on a paper-towel lined plate. Reserve a tablespoon of the delicious bacon drippings in the pot, then use it to cook the onion, celery and garlic in the same pot. Season and saute until tender.
Add the cauliflower to the pot, then stir to combine. Add the water and steam for about 5 to 7 minutes, or until tender, then add the remaining broth and milk. Bring to a boil, then whisk in the flour/broth mixture and bring everything down to a simmer to thicken.
Once thickened, add 2 cups cheddar cheese until smooth, then add half of the bacon. Season to taste.
Garnish with shredded cheese, cooked bacon and green onions.
Let your fiance cook more often.