Rating: 4.5 stars
29 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 4
  • 5 star values: 21

Serve with a salad of parsley leaves and 6 ounces arugula, tossed with a squeeze of fresh lemon juice.

Charlotte Autry
Recipe by Cooking Light January 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Place cauliflower in a large bowl; drizzle with oil, and sprinkle with 1/4 teaspoon salt. Toss to coat. Arrange mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 40 minutes or until tender and browned, stirring once after 30 minutes.

  • Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 minutes or until crisp. Remove ham; drain on paper towels. Melt 1 1/2 teaspoons butter in pan. Add onion and garlic; sauté 5 minutes, stirring occasionally. Add cauliflower, stock, and 1 cup water; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in half-and-half. Place half of cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; pour pureed soup into a bowl. Repeat with remaining cauliflower mixture. Stir in remaining 1/4 teaspoon salt.

  • Place torn bread in a food processor; pulse 2 times or until coarsely chopped. Melt remaining 1 1/2 teaspoons butter in a skillet over medium heat; swirl. Add breadcrumbs; sauté 5 minutes or until golden, stirring frequently. Remove from heat. Combine ham, breadcrumbs, parsley, and toasted almonds. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with about 2 1/2 tablespoons toasted breadcrumb mixture.

Nutrition Facts

245 calories; fat 12.6g; saturated fat 5g; mono fat 4.3g; poly fat 1.1g; protein 14.7g; carbohydrates 21.7g; fiber 5.6g; cholesterol 25mg; iron 2.2mg; sodium 646mg; calcium 132mg.
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