Cauliflower Pork Soup Recipe

4 2 3
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Cauliflower Pork Soup Recipe

Read Reviews
4 2 3
Publisher Photo
This recipe was given to me by a friend several years ago. Everyone enjoys it, even my husband, who typically doesn't care for cauliflower.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground pork
  • 1 small head cauliflower, broken into florets
  • 2 cups water
  • 1/2 cup chopped onion
  • 2 cups whole milk, divided
  • 1/4 cup all-purpose flour
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Chopped chives, optional

Directions

In a large skillet, cook pork until no longer pink; drain and set aside.
In a large kettle or Dutch oven, cook cauliflower in water for 10 minutes or until tender. Do not drain. Add pork, onion and 1-1/4 cups milk to cauliflower.
In a small bowl, combine flour and remaining milk until smooth; stir into cauliflower mixture. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; add cheese, salt and pepper, stirring until cheese melts. Garnish with chives if desired. Yield: 6-8 servings (2 quarts).
Originally published as Cauliflower Pork Soup in Country Pork 1996, p39

Nutritional Facts

1 cup: 283 calories, 19g fat (10g saturated fat), 76mg cholesterol, 387mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 20g protein.

  • 1 pound ground pork
  • 1 small head cauliflower, broken into florets
  • 2 cups water
  • 1/2 cup chopped onion
  • 2 cups whole milk, divided
  • 1/4 cup all-purpose flour
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Chopped chives, optional
  1. In a large skillet, cook pork until no longer pink; drain and set aside.
  2. In a large kettle or Dutch oven, cook cauliflower in water for 10 minutes or until tender. Do not drain. Add pork, onion and 1-1/4 cups milk to cauliflower.
  3. In a small bowl, combine flour and remaining milk until smooth; stir into cauliflower mixture. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; add cheese, salt and pepper, stirring until cheese melts. Garnish with chives if desired. Yield: 6-8 servings (2 quarts).
Originally published as Cauliflower Pork Soup in Country Pork 1996, p39

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Reviews forCauliflower Pork Soup

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MY REVIEW
dumblady User ID: 4312757 19927
Reviewed Sep. 15, 2014

"I made this because I had cauliflower to get rid of and needed prepare a quick meal for us. Gave this four stars because it's a great base recipe. I made it as is, but it was a little bland for us, so I added a few things to fix it up. Added was some cajun seasoning, a dash of thyme, crushed fresh garlic and also 1/4 cup grated romano cheese (in addition to the cheddar) and some lemon juice to brighten the flavor. I also tossed in a package of baby kale which I needed to use up but was not necessary to improve the soup. As I said, a great base recipe and I'll be using it again and again, maybe trying new things next time. Thanks!"

MY REVIEW
millieanne User ID: 3525056 43694
Reviewed Oct. 25, 2013

"Used frozen cauliflower and it turned out well. Tasty and comforting food."

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