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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | head, large (6-7" dia) | Cauliflower | 1 | medium (2-1/4" to 3-1/4" dia.) | potato, peeled and cubed at 1" | 1 | onion | 1 Large onion, yellow, diced | 4 | cups | chicken stock, unsalted, Swanson | 1 | dash | black pepper to taste | 1 | dash | Red pepper, ground, to taste | 3 | teaspoons | olive oil, extra virgin | 1/2 | cup | cold milk (non-fat) (no more than 1%) | 1/2 | cup, shredded | Fat Free Cheddar Cheese (shredded) |
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Steps
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Sequence
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Step
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| | 1 | Heat the olive oil in a large pot over medium-heat until it''s simmering (but not smoking) | | 2 | Place the cauliflower, onions, and potato in the pot. Season with pepper (black and red - to taste) | | 3 | Cook and stir the vegetables until they are just starting to brown, about 15 minutes | | 4 | Add chicken stock and bring to a boil. Reduce heat to low and simmer until the vegetables are very tender where a fork will push through them, about 30 minutes | | 5 | Transfer the contents of the pot to a blender. Add the milk, then blend until smooth | | 6 | Pour the contents of the blender back into the pot. Stir in the cheese. Cook and stir over medium-high heat until the cheese has completely melted | | 7 | Serve hot (oyster crackers and green onions optional) |
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