Yield
6 servings (serving size: 1 cup)

Fresh cauliflower may be substituted for frozen. Simply steam 1 pound of fresh cauliflower florets before they're added in Step #2.

How to Make It

Step 1

Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, and carrot; cook 4 minutes, stirring frequently.

Step 2

Add cauliflower, broth, curry powder, and pepper; bring to a boil over high heat. Cover, reduce heat, and simmer 20 minutes or until carrot is tender.

Step 3

Remove from heat; stir in 1 cup milk. Place 1 cup cauliflower mixture in a blender; process 10 seconds or until smooth, and pour into a large bowl. Repeat procedure with remaining cauliflower mixture.

Step 4

Return cauliflower mixture to pan; stir in remaining 1 cup milk and salt. Cook over medium heat until thoroughly heated, stirring frequently. Remove from heat; add butter, stirring until melted. Garnish with celery leaves, if desired.

Oxmoor House Healthy Eating Collection

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