I like cauliflower as much as the next guy. In its raw state, cauliflower is a fine vegetable. One well designed for delivering some sort of dip to my mouth. Flavor neutral in such situations and good at its job.

Oh, but cauliflower soup is something else entirely. With the correct support team, the once ignored flavor will rise up from the steamy broth and make one wonder how it could be so wasted on some pedestrian dip.

This recipe comes to us from The (always inspiring) Pioneer Woman. Not a lot of nonsense going on here. Too much of nothing, enough of everything. Great use of fresh parsley, which through this soup adventure has gone from garnish to one of my favorite spices. Once again we face a soup with no respect for the lactose intolerant, but I’m sure in time they’ll come to forgive us once they see how happy this soup makes us. Besides, there’s always the bread.

And a word here about bread. I’m crazy for it. I bake it regularly and am inclined against store bought. That’s how I roll. Roll. Get it? Hoo, boy.

Even better than a good bowl of soup is that good soup paired with the right hunk of bread.

Suddenly, the best spoonful doesn’t actually touch the spoon. It is mopped from the bottom of the bowl. It this case, the right hunk of bread is the hearty oatmeal molasses roll. Thanks to the fine folks at Good Housekeeping magazine, who provided the recipe from which this right hunk of bread is adapted.

Cauliflower Soup


1/2 stick Butter

1/2 Onion, Finely Diced

1 Carrot Finely Diced

1 Stalk Celery, Finely Diced

1 whole Cauliflower Heads (roughly Chopped)

3 Tablespoons Fresh Parsley (chopped)

8 cups Chicken Broth

1/2 stick butter

6 Tablespoons All-purpose Flour

2 cups Whole Milk

1 cup Half-and-half

2 teaspoons To 4 Teaspoons Salt, To Taste

Sour Cream, Room Temperature


Saute onion in butter in large saucepan until translucent. Add carrots and celery and cook 5 minutes.

Stir parsley and cauliflower. Cook at low heat 15 minutes.

Add broth and bring to a boil. Redxuce to simmer 15 minutes.

Make a roux from butter, flour and milk.

Stir in half and half, then add mixture to soup.

Simmer 15 minutes. Salt to taste.

Place heaping tablespoon of sour cream in bottom of bowls. Pour soup over, garnish with shredded cheddar cheese and serve.

Oatmeal Molasses Rolls


1 cup water

1 cup old-fashioned oatmeal

1 package active dry yeast

1 teaspoon sugar

1 1/2 teaspoon salt

1/2 cup lukewarm water

1/3 cup molasses

4 tbsp butter

3 cups AP flour

1 cup whole wheat flour

1 tbsp butter

2 teaspoon molasses

3 tablespoon old-fashioned oatmeal


Boil cup of water and pour over oatmeal in a bowl. Set aside 10 minutes

Place yeast, sugar, salt, lukewarm water, molasses, and butter in mixing bowl.

Add saturated oatmeal and flours. Mix using dough hook attachment until smooth and supple (5 min).

Place in greased bowl and let rest until doubled (1 hour).

Punch down, divide into 18 handball sized balls and place in greased 9×13 baking pan. They will touch.

Let rise until doubled (1 hour)

Bake in 350 degree oven 25 minutes.

Melt tbsp of butter and stir in 2 tsp molasses.

Remove rolls from oven, brush with molasses mix and sprinkle with 3 tbsp uncooked oatmeal.

Return to oven 15 minutes until browned.

Serve warm.

Originally:  Cauliflower

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