Cauliflower Cheese Soup
Kiddos in the Kitchen – Kids’ Activities
Cauliflower Tots
Recipe in English
In this fun video from the Oregon Harvest for Schools program, learn how to make a tasty snack using cauliflower and cheese. Visit their website for other great recipe ideas and educational content available in English and Spanish.
Tots de Coliflor
Receta en Español
En este divertido video del programa Oregon Harvest for Schools, aprenda a preparar un sabroso refrigerio con coliflor y queso. Visite su sitio web para obtener otras ideas geniales de recetas y contenido educativo disponible en inglés y español.
Now Let’s Make the Recipe!
Creamy and delicious! Kids like anything that is white to beige in color, so Cauliflower soup is a likely winner. This recipe is adapted from The Thyme Garden cookbook and comes together in under an hour. The soup is awesome with a fresh loaf of bread such as Big River Pan Marino. Serve with salad for grownups and cucumber slices for the kids.
- 3 Tbsp butter
- 1 cup onion, diced
- 2 tsp dried thyme (or 1 Tbsp fresh, minced)
- ½ tsp salt
- 8 cups cauliflower (frozen is ok, soup will be a little creamier)
- 1/3 cup flour (brown rice works fine for a GF option)
- 2 cups milk
- 6 oz. cheddar, shredded
- Salt and pepper to taste
Instructions:
Melt butter over medium heat in a large soup pot. Add onion, salt and thyme and sauté until translucent. Cut cauliflower florets to desired size, and chop stem, removing any tough skin. Add cauliflower to pot and top with enough water to cover completely. Bring to a boil and cook until cauliflower is tender (around 8 minutes). Meanwhile, stir together milk and flour to dissolve all lumps. Reduce heat and slowly add milk and flour mixture. Stir well and simmer until slightly thickened. Turn off heat and stir in cheese. Adjust seasonings and serve.