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Barbara Cole: "Lovely.....I used half and half instead of milk" Read More
10Ingredients
40Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. extra virgin olive oil
- 1 yellow onion (medium, chopped)
- 2 cloves garlic (minced)
- 1 head cauliflower (cut into florets)
- 4 large carrots (peeled and sliced)
- 1 tsp. salt (I use Himalayan salt)
- 1/2 tsp. ground white pepper
- 2 cups chicken broth (or bone broth)
- 2 cups water
- 1 cup whole milk (or non-dairy milk of choice)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium750mg31% |
| Potassium900mg26% |
| Protein8g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber6g24% |
| Sugars11g |
| Vitamin A240% |
| Vitamin C130% |
| Calcium15% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Susan Strahosky 6 years ago
Excellent! Easy to make. I used to make cream of cauliflower the traditional way. This is so much healthier. Now I did opt for butter instead of oil. I used all chicken stock and whole milk. I served it with a garnish of sour cream and a sprig of cilantro. This is a keeper.