CHEESY CAULIFLOWER SOUP – Page 7

Chop or cut the cauliflower florets into small pieces. Avoid the main stem of the plant as it is too tough.
Simmer the cauliflower until is fork tender. That means when it is pierced with a fork it glides through with very little effort.
Use a good quality cheddar and use the finer side of the box grater so the cheese melts quickly and easily.
You can use an immersion blender or stand blender to puree a portion of this soup to make a thicker base. If using a stand blender remove the fill cap on the lid so the steam can escape while blending.
Store leftovers in an airtight container for up 3 days. Reheat on the stovetop or in the microwave at a reduced power.
Freeze in heavy duty freezer zipper bags or sturdy freezer containers for up to 3 months. Defrost in the refrigerator overnight.