Get the Recipe: Cauliflower Soup


  • 1 medium head cauliflower, broken into florets
  • 2 medium carrot, shredded
  • 1/2 cup celery, chopped
  • 2-1/2 cups chicken stock
  • 3 tablespoons unsalted butter
  • 3 tablespoons All-purpose flour
  • Salt and pepper, to taste
  • 1 3/4 cups milk
  • 1 cup Grated Monterey Jack Cheese, More To Taste
  • 1/4 cup Sour Cream


  • Combine the cauliflower, carrot, celery, and chicken stock in a large pot and bring to a simmer. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.
  • Blend vegetables with immersion or food blender.
  • Melt butter.In another large saucepan. Stir in the flour and stir until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat.
  • Stir in the cheese and sour cream until melted.
  • Add to the cauliflower mixture and season to taste.