Cauliflower Recipes - Home Cooking Adventure

Roasted Cauliflower Hummus

Sat, 14 Sep 2024 16:19:49 +0000

This Roasted Cauliflower Hummus is a nutritious and delicious alternative to traditional chickpea-based hummus, offering a lighter and lower-carb option without sacrificing flavor. It is easy to prepare and makes a perfect appetizer for sharing at gatherings or enjoying as a nutritious snack throughout the week. Its smooth texture and delicious taste make it a crowd-pleasing dish.

The hummus is made by blending roasted or steamed cauliflower with classic hummus ingredients such as tahini, olive oil, garlic, and lemon juice. The roasted cauliflower brings a mild sweet and nutty flavor, while the tahini adds a smooth, rich taste.

Perfect for those following low-carb, keto, or grain-free diets, this cauliflower hummus is also a great way to sneak more vegetables into your meals. The garlic and lemon give it a zesty kick, while cumin add more flavor.

This versatile dip pairs well with fresh vegetables, crackers, pita bread, or even as a spread on sandwiches or wraps.

How to prepare cauliflower hummus

To prepare the cauliflower hummus begin by roasting the cauliflower. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash and chop the cauliflower into florets, then arrange them in a single layer on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and lightly browned. Let the cauliflower cool.

Next, prepare the hummus. Add the roasted cauliflower, tahini, garlic, olive oil, water, lemon juice, salt, and cumin in a food processor. Blend until smooth, adding more water as needed to reach your desired consistency. Transfer the hummus to a bowl and drizzle with extra virgin olive oil. Garnish with toasted nuts or seeds, fresh parsley, and ground red pepper.

Serve this tasty appetizer or snack with crackers, pita chips, or vegetable sticks. Hope you will try this easy and delicious Cauliflower Hummus. If you do, make sure to share the photos with me on Instagram. Enjoy!

Other cauliflower recipes you may like to try

Try this Cauliflower Gratin, a creamy, cheesy baked dish perfect for perfect as a comforting side or main course.

This Cauliflower Cream Soup is a smooth and hearty soup made from pureed cauliflower, blended with savory spices for a warming, nutritious meal.

For a tasty, low-carb alternative try our Cauliflower Pizza, a healthier take on pizza with a cauliflower crust, topped with your favorite ingredients.

For more appetizer ideas check our full collection of Appetizer Recipes.

Roasted Cauliflower Hummus

This Roasted Cauliflower Hummus is a nutritious and delicious appetizer perfect for sharing at gatherings or enjoying as a nutritious snack.

Course Appetizer, Snack

Cuisine American

Keyword cauliflower, hummus, low-carb

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 197kcal

Equipment

Ingredients

For roasted cauliflower

1 pound (500g) raw cauliflower florets , about 1 small head
olive oil
salt and pepper

For the hummus

2 garlic cloves , minced
3 tbsp (45g) extra virgin olive oil
1/3 cup (90g) tahini
3-4 tbsp (60ml) water
juice of 1 lemon
1/2 tsp (3g) salt
1/2 tsp (2g) ground cumin

Instructions

Roast the cauliflower.

Preheat the oven to 400 F(200C). Line a baking sheet with parchment paper.
Wash and chop cauliflower into florets and place in one layer on the prepared baking sheet.
Drizzle with olive oil and sprinkle salt and pepper over the cauliflower.
Roast until tender and lightly browned, for about 20-25 minutes.
Let it cool.

Prepare the cauliflower hummus.

To prepare the hummus, place the roasted cauliflower in the bowl of a food processor.
Add tahini, garlic, olive oil, water, lemon juice, salt and cumin and and process until smooth. If the mixture is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
Transfer the hummus to a bowl.
Drizzle extra virgin olive oil on top and sprinkle toasted nuts or seeds, fresh parsley and ground red pepper.
Serve with crackers, pita bread chips or vegetable sticks. It goes well as a spread on sandwiches or wraps.

Nutrition

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Cauliflower Gratin

Wed, 17 Jan 2024 18:43:30 +0000

This Cauliflower Gratin is a comforting, delightful dish that transforms humble cauliflower into a creamy and satisfying culinary experience. Fresh cauliflower florets are coated in a velvety milk and cheese sauce that’s rich and flavorful. A mixture of breadcrumbs, melted butter and seasonings is sprinkled on top, adding a delightful crunch. After baking the Cauliflower Gratin gets a golden-brown crust that makes a delectable contrast to the creamy interior.

This Cauliflower Gratin can be considered a healthier option compared to traditional Potato Gratin. Cauliflower is a low-calorie, nutrient-dense vegetable rich in vitamins, minerals, and antioxidants and a great source of fiber.

By substituting cauliflower for potatoes, you reduce the overall calorie and carbohydrate content of the dish.

The creamy sauce in the Cauliflower Gratin is made with milk, adding a calcium boost, and the use of breadcrumbs and Parmesan cheese for the topping introduces a satisfying crunch without using excessive amounts of butter and heavy cream.

So, if you’re looking for a lighter alternative this Cauliflower Gratin can be a nutritious and flavorful choice.

Whether you enjoy it as a side or make it the main dish, this Cauliflower Gratin is an easy and tasty treat that everybody will love.

How to make Cauliflower Gratin

Begin by cutting the cauliflower into small florets. Put these cauliflower bits in a steamer basket above simmering water. Cover it up and let the cauliflower steam for 3 to 4 minutes—just enough to get rid of the rawness but keep it firm, as it will cook more in the oven. Take the cauliflower off the heat and set it aside.

Now, preheat the oven to 400°F (200°C). Time to make the sauce! In a saucepan, bring milk, garlic, and a bay leaf to a simmer. Remove from heat. After about 5 minutes, toss out the bay leaf and garlic cloves. In another small saucepan, melt butter, add flour, and cook for a minute. Whisk in the milk, stir until it thickens, then season with nutmeg, salt, and pepper. Throw in ¼ cup Parmesan cheese and mix.

Butter a 9-10 inch (23-25cm) baking dish and dust it with breadcrumbs. Arrange the steamed cauliflower in a single layer, sprinkle green onions on top, then pour the sauce all over. Add more cheese on top.

For the breadcrumb topping, mix breadcrumbs with salt, pepper, garlic powder, and a tablespoon of melted butter. Sprinkle this mix over the cheese. Bake for 25-30 minutes until it turns a lovely golden brown.

Enjoy your delicious Cauliflower Gratin alongside your preferred meat, or opt for a vegetarian option by serving it with a fresh salad and some crackers or crusty bread.

Hope you will try this Cauliflower Gratin. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other cauliflower recipes you may like to try

Savor our delectable Roasted Cauliflower, crispy, tender, and bursting with flavor. Whether paired with your favorite protein or enjoyed as a vegetarian delight, our roasted cauliflower will sure add a touch of sophistication to any meal.

Enjoy our Broccoli Cauliflower Salad, crisp, fresh, and bursting with flavor. It is a simple and tasty treat perfect for any occasion.

This Cauliflower Pizza is a guilt-free tasty twist on a classic favorite. Crispy, flavorful, and perfect for a delicious, low-carb treat.

Cauliflower Gratin

This Cauliflower Gratin is a comforting, delightful dish that transforms humble cauliflower into a creamy and satisfying culinary experience. After baking the Cauliflower Gratin gets a golden-brown crust that makes a delectable contrast to the creamy interior.

Course Main Course, Side Dish

Cuisine American

Keyword baked cauliflower, cauliflower, cauliflower gratin

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 223kcal

Ingredients

2 pounds (900g) cauliflower , 1 large head – cut into small florets
3 tsp breadcrumbs , for coating the pan

For the sauce

2 tbsp (30g) butter
2 tbsp (20g) flour
1 bay leaf
2 cloves garlic
1 ½ cup (360ml) milk
1/4 tsp (1g) nutmeg
1/2 tsp (3g) salt
1/4 tsp (1g) freshly ground black pepper
1/4 cup (25g) Parmesan cheese

For assembling

1 green onion , finely chopped
1/2 cup (50g) Parmesan cheese , grated

For the breadcrumb topping

1/3 cup (50g) breadcrumbs
1 tbsp (15g) butter
1/4 tsp (1g) salt
1/4 tsp (1g) Black pepper
1/4 tsp (1g) garlic powder

Instructions

Cut the cauliflower into small florets.
Place cauliflower florets in a steamer basket over simmering water. Cover, and steam the cauliflower for 3 to 4 minutes. Don't cook it more to become too soft. Keep it firm as it will cook more in the oven.
Remove cauliflower from heat and set aside.
Preheat the oven to 400 F (200C).

Prepare the sauce.

In a saucepan add the milk, garlic and bay leaf and bring to a simmer. Remove from heat and let infuse for about 5 minutes. Discard the bay leaf and garlic cloves.
Melt the butter in a small saucepan and stir in the flour. Cook for 1 minute then whisk in the milk. Stir it until it thickens. Season with nutmeg, salt and pepper and remove from heat.
Add ¼ cup Parmesan cheese and stir to combine.
Butter a 9-10 inch (23-25cm) baking dish and coat it with breadcrumbs.
Arrange the steamed cauliflower florets in one layer and sprinkle the green onion over the cauliflower.
Pour the sauce all over the cauliflower.
Sprinkle with cheese on top.

Prepare the breadcrumb topping.

In a small bowl mix breadcrumbs with salt, pepper, garlic powder and melted butter.
Sprinkle the breadcrumbs over the cheese.
Bake for 25-30 minutes until golden brown.

Video

Nutrition

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Broccoli Cauliflower Salad

Wed, 20 Nov 2019 08:55:11 +0000

This Broccoli Cauliflower Salad is the perfect side dish to serve at your Thanksgiving dinner. Not only is it incredibly tasty, but it’s also easy to prepare in advance, making it a great option for those who want to spend more time with their loved ones and less time in the kitchen on the big day.

One of the things that makes this salad so special is the delicious, creamy dressing that really brings out the flavors of the fresh, crisp veggies. The combination of the broccoli and cauliflower creates a wonderful texture, and the addition of sweet and salty toppings like bacon and almonds makes it a real crowd-pleaser.

But it’s not just the flavors and textures that make this salad so great. It’s also incredibly versatile and can be easily adapted to suit your preferences or dietary needs. For example, if you’re looking for a vegetarian or vegan option, simply leave out the bacon or replace it with a vegan alternative.

Another great thing about this salad is that it’s perfect for leftovers. If you end up with any extra, simply store it in the fridge and enjoy it as a quick and easy meal later on. Just be sure to wait until you’re ready to serve it before adding any bacon or almonds, as this will help to ensure that they stay nice and crispy.

How to make broccoli cauliflower salad

Begin by cooking the bacon in the oven until it becomes crispy and then crumble it into small pieces. Cut the broccoli and cauliflower florets into bite-sized pieces and mix them with red onion, dried cranberries, and sliced almonds in a large bowl. Add the crumbled bacon to this mixture and season the entire salad with salt and pepper.

Next, prepare the dressing by combining mayonnaise, sour cream, vinegar, mustard, sugar, salt, and pepper in a small pitcher. Pour the mixture over the broccoli and toss it together.

To finish the dish, sprinkle additional bacon crumbles and almonds on top just before serving. The resulting salad is a perfect combination of textures and flavors, with the creamy dressing providing a wonderful contrast to the crisp vegetables and crunchy toppings.

So if you’re looking for a delicious and easy side dish that will impress your guests this Thanksgiving, give this Broccoli Cauliflower Salad a try. With its perfect blend of flavors and textures, it’s sure to be a hit at your holiday table. Make sure to share the photos with me on Instagram if you do. Enjoy!

Other similar recipes you may like to try

I like to try various ways of introducing broccoli in our diet and these Broccoli and Cheese Balls is one of them. This recipe not only includes broccoli but also incorporates oats for added nutritional value.

Cauliflower is one of those vegetables that is not only tasty but really healthy too. Beyond the fact that it is rich in vitamins and omega 3 it is also a good source of Vitamin C and manganese both being powerful antioxidants. This Roasted Cauliflower is a great way to include cauliflower in your diet.

I really love this fresh Broccoli and Sweet Potato Salad which features raw broccoli and sweet potatoes for a fresh and crunchy twist on a classic salad.

Broccoli Cauliflower Salad

This Broccoli and cauliflower salad is a perfect choice among your other Thanksgiving side dishes. It can be made well in advance, travels easy and if you end up with leftovers (which is unlikely) it can easily be stored for a later meal.

Course Salad, Side Dish

Cuisine American

Keyword appetizer, broccoli cauliflower salad, broccoli salad, side dishes, Thanksgiving side dish

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 303kcal

Ingredients

1 medium head (300g) of broccoli
1 small head (200g) of cauliflower
1/2 of a red onion , finely chopped (approximately 1/4 cup)
1/4 cup (40g) dried cranberries
4-5 bacon slices , cooked and crumbled
1/4 cup (60g) mayonnaise
1/4 cup (60g) sour cream
1 tbsp (15ml) apple cider vinegar
1 tbsp (15g) Dijon mustard
1 tbsp (15g) sugar
Salt and freshly ground black pepper
1/4 cup (30g) sliced almonds

Instructions

To cook the bacon preheat the oven to 400F (200C). Line a baking sheet with parchment paper and place bacon strips on it. Bake until bacon is crispy for about 15-20 minutes. Transfer bacon on paper towels to remove the excess fat. Crumble it up in small pieces and reserve for later use.
Separate broccoli and cauliflower florets in bite size pieces, add to a large bowl and add red onion, dried cranberries, bacon crumbles and sliced almonds.
Season with salt and pepper.
Make the salad dressing. In a small pitcher combine mayonnaise, sour cream, vinegar, mustard , sugar, salt and pepper. Taste and adjust based on desired acidity.
Toss broccoli with salad dressing.
Right before serving top with more bacon crumbles and almonds.

Video

Nutrition

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Margherita Pizza with Cauliflower Crust

Thu, 15 Jan 2015 09:01:05 +0000

This Margherita Pizza with Cauliflower Crust is a healthy delicious meal perfect for each time of the day. Cauliflower has been one of my favorite vegetables I cooked with during the last year and I am still fascinated by how many recipes you can do with it. Cauliflower tastes is awesome especially when roasted like in this Roasted Cauliflower recipe I posted some time ago.

Only recently I ran over recipes that are using cauliflower as a base for pizza crust. Sounded so awesome that I had to give it a try. Most of the recipes I’ve seen are combining cauliflower with cheese for the crust and then having some more cheese for the topping. As much as I like cheese I didn’t want to use so much for a pizza, so I ran over a recipe that uses almonds alongside cauliflower for the crust. Gave it a try and the crust turned absolutely amazing.

The recipe for this Margherita pizza with cauliflower crust is easy and flavorful. Even if is made with cauliflower crust, it holds together well, allowing you to enjoy it just like a regular pizza, holding it in your hands. I was pleasantly surprised by how wonderful it turned out and how delicious it was. Additionally, this pizza offers a fantastic twist for those seeking gluten-free options, as its cauliflower crust ensures a delightful gluten-free experience.

How to make Cauliflower Pizza Crust

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper.

Next, wash the cauliflower and cut it into florets. Place the florets in the bowl of your food processor and process until finely chopped, resembling rice. Transfer the cauliflower rice to the prepared baking sheet and bake for 15 minutes. Once done, remove from the oven and allow it to cool slightly.

While the cauliflower is cooling, increase the oven temperature to 470°F (240°C).

Once the cauliflower has cooled a bit, place it in a tea towel and squeeze out as much liquid as possible. Transfer the drained cauliflower to a clean bowl.

To the cauliflower, add almonds, eggs, dried herbs, salt, and pepper. Stir until well combined.

Line another baking tray with parchment paper and grease it with oil. Spread the cauliflower mixture onto the parchment paper, shaping it into a 12-inch (30 cm) round crust using a spoon and your hands.

Bake the cauliflower crust for 15 minutes, or until it turns golden brown. Once baked, set it aside to cool slightly.

Assemble the pizza

Spread tomato sauce over the crust, then add slices of Mozzarella cheese, tomato slices, chopped fresh basil leaves, and freshly ground black pepper.

Bake the assembled pizza for another 8-10 minutes, or until the cheese is melted and bubbly.

Let the pizza cool for a bit before serving, then add some more fresh basil or parsley leaves on top. Enjoy your delicious cauliflower crust pizza!

Give it a try if you haven’t already, it’s absolutely a must

For more healthy treats check our full collection of Healthy Recipes. For more gluten-free ideas check our collection of Gluten-Free Recipes.

Margherita Pizza with Cauliflower Crust

A Margherita pizza on a cauliflower crust offers a delicious gluten-free alternative. This recipe is both simple to make and holds together well, allowing you to enjoy it just like a regular pizza, holding it in your hands.

Course Main Course

Cuisine American

Keyword cauliflower crust pizza, gluten free pizza, healthy pizza, Margherita pizza, Margherita pizza recipe, pizza with cauliflower crust, vegetarian pizza

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 333kcal

Ingredients

Cauliflower Crust

1 medium cauliflower (about 750g)
1 cup (100g) ground almonds
2 eggs
1 tsp dried oregano
1 tsp dried basil
salt and freshly ground black pepper

Topping

4 tbsp tomato sauce
3 or 4 cherry tomatoes , sliced
4.5 oz (130 g) Mozzarella cheese , sliced
fresh basil or parsley , chopped
freshly ground black pepper

Instructions

Prepare the cauliflower crust.

Preheat oven to 375F (190C). Line a baking sheet with parchment paper.
Wash and cut cauliflower into florets and place in the bowl of your food processor, and process until finely chopped, like rice. Transfer to the prepared baking sheet and bake for 15 minutes. Remove and let cool a little.
Place the cooked cauliflower into a tea towel and squeeze as much liquid as you can out of it and transfer to a clean bowl.
Turn the oven up to 470F (240C).
Add almonds, eggs, dried herbs, salt and pepper. Stir until well combined.
Line a baking tray with parchment paper and grease with oil. Place the cauliflower mixture into the center and using a spoon and hands spread it out onto a 12 inch (30 cm) round.
Bake for 15 minutes until golden brown. Remove and set aside to cool a little.

Assemble the pizza.

Spread tomato sauce over the crust, add Mozzarella cheese slices, tomato slices on top, chopped fresh basil leaves or parsley and freshly ground black pepper.
Bake for another 8-10 minutes until cheese is melted. Let cool a bit before serving and add some more fresh basil/parsley leaves on top. Enjoy!!

Video

Nutrition

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Roasted Cauliflower

Thu, 13 Mar 2014 09:57:43 +0000

Cauliflower is one of those vegetables that is not only tasty but really healthy too. Beyond the fact that is rich in vitamins and omega 3 it is also a good source of Vitamin C and manganese both being powerful antioxidants. As my daughter call it, “the white broccoli” can be served either raw or cooked in various ways. This Roasted Cauliflower is a great way to include cauliflower in your diet.

I really love the cauliflower cream soup or cauliflower gratin which I do pretty often but for whenever I don’t have time to prepare it this way, I choose this easier way of cooking, which takes about 7-10 minutes to prepare and then just wait for the oven to bring out the best of it by simply roasting it.

This Roasted Cauliflower is probably one of the best way to cook cauliflower as it is extremely delicious and addictive. In this way, even those who say they don’t like cauliflower might change their mind.

Roasting the cauliflower intensifies the flavor and caramelizes the edges which makes it sweeter and really really irresistible. Though it gets cooked in the oven it still remains a little crunchy, which makes it a great side dish or a good healthy snack.

It’s just as simple… combine it with olive oil, lemon juice, turmeric and your favorite spices and roast it. You will be delighted, I am pretty sure of that.

Roasted Cauliflower

Roasting the cauliflower intensifies the flavor and caramelizes the edges which makes it sweeter and really really irresistible. Though it is cooked in the oven it still remains a little crunchy, which makes it a great side dish or a good healthy snack.

Course Side Dish, Snack

Cuisine American

Keyword cook cauliflower in the oven, homemade roasted cauliflower, oven roasted cauliflower, roasted cauliflower, spicy cauliflower recipe, ways to cook cauliflower

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 119kcal

Ingredients

1 head cauliflower
3 tbsp olive oil
1/2 tsp turmeric
1/2 tsp smoked paprika
lemon juice from half of lemon
1/2 tsp chilli powder
3 garlic cloves , minced (optional)
2 tbsp soy sauce
salt and freshly ground black pepper

Instructions

Preheat your oven to 425 degrees F 220C. Line a baking sheet with parchment paper.
Wash and chop cauliflower into florets and place in a large bowl.
Pour olive oil, soy sauce, lemon juice and sprinkle spices over cauliflower. Toss with your hands to coat well.
Place cauliflower florets in one layer on the prepared baking sheet.
Roast until tender and lightly browned, for about 35-40 minutes, stirring from time to time. Serve hot along egg, your favorite meat or simply as a snack.

Video

Nutrition

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Cauliflower Cream Soup

Fri, 15 Apr 2011 09:47:48 +0000

Cauliflower is a versatile vegetable that can be cooked in so many ways. Whether enjoyed raw in salads, like this Broccoli Cauliflower Salad, or as a side dish like this Cauliflower Gratin, or Roasted Cauliflower, or as a pizza crust like in this Margherita Pizza, this vegetable shines in various combinations. I am fascinated by the variety of recipes you can make with this beautiful flower-shaped vegetable. Here I share with you an amazing Cauliflower Cream Soup recipe. It is a comforting and flavorful dish that is perfect for warming up on chilly fall or winter days.

The recipe for this cauliflower cream soup is easy and quick to prepare, and it is one of the best ways to cook cauliflower. Serve it with bread croutons and cheese or with garlic cheese toast and chili pepper.

You can always make this soup in advance and reheat it whenever needed. It also freezes very well and in this way, you can save it for later for a quick lunch or dinner.

How to make Cauliflower Cream Soup

First, heat oil in a stock pot over medium-high heat, and cook onion for about 5 minutes. Add carrot, celery, and garlic, and sauté for another 5 minutes. Add the vegetable soup, cauliflower, and potato and bring to a boil. Season with salt and pepper. Reduce heat, cover, and simmer until all vegetables are very tender. Add milk and bring to a boil.

Puree soup with a stick blender or food processor until smooth and strain it through a sieve. Add more salt and pepper if needed. Serve the hot soup in warmed bowls and garnish with cheese, chili flakes, red chili pepper and fresh herbs.

Hope you will try this comforting Cauliflower Soup. This dish is a great way to get your daily dose of vegetables deliciously and satisfyingly. Don’t forget to tag me on Instagram if you do. I would love to see how it turns out for you.

OTHER SOUPS YOU MAY LIKE:
Spicy Pumpkin Soup
Roasted Tomato and Red Pepper Soup
Fish Fillet Soup
Lentil Cream Soup
Tortellini Soup
Zuppa Toscana
Minestrone Soup
Cabbage Soup
Roasted Carrot and Ginger Soup
Creamy Sweet Potato Soup
Bean Soup
Turnip Soup
5 Comforting Winter Soups

Cauliflower Cream Soup

This Cauliflower Cream Soup recipe is a comforting and flavorful dish that is perfect for warming up on chilly fall or winter days.

Course Soup

Cuisine American

Keyword cauliflower, cauliflower recipes, cream soup, vegetable cream soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 167kcal

Ingredients

1 head cauliflower- cut into small flowerets
1 large onion chopped
3 garlic cloves , minced
1 medium carrot diced
1/4 cup celery root diced, or or 2 sticks celery
1 medium potato cut in 1 inch pieces
5 cups (1.2 liter) vegetable stock
2 cups (500ml) milk
sea salt and freshly ground black pepper

Garnish

red chili pepper
red chili flakes
olive oil
chives or parsley , chopped
1 cheese (like Parmesan or Cheddar)

Instructions

Heat oil in a stock pot over medium-high heat, and cook onion for about 5 minutes.
Add carrot, celery and garlic and sauté for another 5 minutes.
Add the cauliflower and potato.
Add the vegetable stock, salt and pepper and bring to a boil. Reduce heat, cover, and simmer until all vegetables are very tender, for about 15 minutes.
Add milk and bring to boil.
Puree soup with a stick blender or food processor until smooth and strain it through a sieve.
Pour the hot soup into warmed bowls and garnish as desired with cheese, chili flakes, red chili pepper, chopped chives or parsley. Serve with cheese toast bread or bread croutons.

How to prepare the cheese bread toast.

Cut a baguette into slices and place the slices on a parchment paper-lined baking sheet. Drizzle or spray each slice with olive oil. Spread grated cheese on top. Season with garlic powder and dried herbs (oregano, basil or thyme). Bake at 400F (200C) oven for 5-7 minutes or until the cheese is melted.

Nutrition

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