Reviewed: Sep. 15, 2008

Easy and delicious. I used all broth. Thanks submitter.

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Reviewer:

Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Aug. 30, 2008

My wife and I loved this soup. I used half-and-half, and reduced the roasting time to about 20 mins. (I made half the recipe). I also added a little more broth than the recipe called for to get the consistency right. It was absolutely delicious.

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LABOUGIE

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Reviewed: Aug. 29, 2008

Very yummy. Used milk instead of cream. Left some chunks of cauliflower for texture. Also added about 1/2 tsp cayenne pepper to kick it up a notch.

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6 users found this review helpful

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Cookinitup

Cooking Level: Expert

Home Town: Scarborough, Ontario, Canada

Living In: Mississauga, Ontario, Canada

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Reviewed: Aug. 11, 2008

This was fantastic. Also added 2 fresh carrots, sliced, to the roasting pan. (and a few extra cloves of garlic and 1 more shallot)Make sure the cauliflower is nicely browned before blending. Loved it.

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LESLEYCAN

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 30, 2008

This is tasty!! I only had one head of cauliflower so I cut down the liquids a little bit and used skim milk to lighten it up. Be careful not to burn the garlic when you are roasting the cauliflower! Added lots of black pepper, too! Thanks for sharing.

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Reviewer:

DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 19, 2008

The cauliflower took about 20 minutes to roast; 30 would have been way too long. I didn't bother pureeing it, I just smooshed it up with a potato masher so that it was a little chunky. Even on a hot day, I really enjoyed this. Had it for lunch with some crusty bread. Delicious. Thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

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Reviewed: Mar. 11, 2008

This was really good. My husband and I both loved it. Unfortunately, cauliflower is often pretty expensive- but we got two heads on sale and decided to splurge! Since the soup was the entree (we had it w/bread), it was inexpensive, healthy, and delicious. I did everything pretty much like the recipe said. Bon apetite!

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Reviewer:

SueGar

Cooking Level: Expert

Home Town: Joppatowne, Maryland, USA

Living In: Myersville, Maryland, USA

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Reviewed: Feb. 21, 2008

I loved this recipe but I made a few changes that made it more healthy. I used 5 cupes of chicken broth instead of the 3 and substituted 2 cups of skimmed milk for the 2 cups of heavy cream. It came out very creamy and extremely tasty. It was a smash with my husband. This recipe is definitely a keeper!

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Reviewer:

Margo

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Reviewed: Nov. 2, 2007

I tryed using puree potatoes instead of cream, cup for cup. Instead of having a fatting soup I felt guilty about later, I had one that everyone including my lactose intolorent grandmother loved.

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14 users found this review helpful