ISO: Cream of Cauliflower recipe

I usually steam and just add a little cheddar and milk and smash with emulsion blender.

I've made pizza crust it was SO good

Creamy Cauliflower & Cheddar Soup
Dice a medium onion, a carrot, and two stalks of celery.
Sautee in a little oil/butter until soft. Add cauliflower (chopped, a small-med sized head) and 1-2 peeled russet potatoes cut into chunks.
Add water or chicken stock until the vegetables are just covered (add salt & pepper to taste - I also add a little hot sauce or cayenne pepper for heat).
Simmer for 20-30 minutes. Turn off heat and puree with an immersion blender and a little milk (or blend in batches - I use 2% or whole milk. It doesn't need much).
Throw in some sharp cheddar or just sprinkle a little on top of each serving.

You can leave out the potato, but I think the texture is much creamier with a little in there. I've also used leeks instead of onions with Gruyere and Parmesan instead of the cheddar. Other good toppers - Chives & sour cream. Bacon! Sometimes I leave out the cheese and add some Indian curry spices & top with toasted chickpeas.
It's hearty and filling - I recalculate the calories each time, and it's anywhere from 200-300 per serving

Cream o anything: make a white sauce by melting 1 tablespoon butter into 1 tablespoon flour. Mix in a cup of milk, stirring constantly. Cook until it boils. If you want it thinker add more flour, thinner, less flour. You can always think down a thick cream sauce. May need a squeeze of lemon, grind of pepper, a little chili, however you like it.

Cut cauliflower into steaks. Brush with butter, season with salt, pepper or garlic. bake at 350 degrees until done.

made a soup yesterday: 1 head of cauliflower, 1 large carrot, 1 onion, 1 bouillon cube, 250g of cheddar...in a pressure cooker. Added salt and pepper to taste....yum!!

Just made this last week and my new favorite recipe! Chop up two heads cauliflower, 1 parsnip, 3-4 carrots and 2 stalks celery; throw in large pot and just barely cover with water; add parsley and salt and pepper. Cook until the veggies are super soft (approx. 30 mins) take out 2/3 and purée. Add back to pot, cook another 15 minutes and your have the healthiest ever "cream" of vegetable soup!

This is my favorite: Heat up 2T of olive oil. Saute: 1 diced large onion; 1 diced leek; 1 cup chopped celery; and 1 head of cauliflower that you've cut into florets. After about 10 minutes, add 1/4 cup flour (i use rice flour since I can't eat gluten) and stir for 2 minutes. Then add 1 quart of chicken broth (you could use veggie if you wanted to go vegan), 1 cup sherry, 1 cup milk (I use almond milk) and bring to a boil. Reduce heat and simmer for 20 minutes. Then throw in blender. Season with salt and pepper to taste (I often throw in red pepper flakes because i like heat). This makes about 8 servings.