Confessions of a Sugar-Free Foodie

Blooming in Fall with Cauliflower

November 5, 2017 at 8:59 pm Leave a comment

The fall chill is in the air.  And you know what that means …. It’s soup time.  So far this season I’ve made Sheila’s chicken tortilla soup and butternut squash soup.  Both were yummy as ever, but I’ve started itching for something different.

I received an invite to go hang with some retired Kroger friends. Christina is the ultimate hostess. Her home is warm and inviting.  We pot luck appetizers or sides to her events. She always has yummy entrees, sides and serves delightful wine.  I knew this time would be no different. I immediately thought to bring a yummy soup to complement the chill in the air. I took to the internet and ran across a recipe that wasn’t really for soup, but for cauliflower biscuits to dip into tomato soup. Delish.com led me to this amazing recipe.

Cauliflower Cheddar Biscuits With Creamy Tomato Basil Soup

Off to my new Kroger Marketplace across the street to pick up the ingredients to transform one of my favorite vegetables into a biscuit.  For the soup, I opted for Campbells Slow Cooker Tomato and Sweet Basil Bisque.  Of course, you know I didn’t follow the recipe exactly. I doubled the amount of garlic and also added garlic powder.

This recipe also gave me the opportunity to inaugurate my muffin pan from Bundy Bakery. These are industrial baking pans sold retail; a pan baker can’t do without.  The biscuits fell from the pan, and I used ZERO oil as the recipe called for.  The pans are sold at USApan.com. I received the pan on a company visit to Bundy Baking in Urbana, Ohio. They provide all of the pans for our company’s bakeries. The site has a museum that captures Russell T. Bundy’s 40-plus year passion to collect and preserve baking industry history. It truly is a site to see. And if you get a chance to meet Russell, tell him Natalie the Buckeye Mom says “Hi”!

The cauliflower biscuits were a hit. Christina requested the recipe, so this blog is for you. Thank you for inviting us every quarter to keep in touch. As I said tonight, I didn’t love you guys because we worked for the same company. I love you, Jeff, Sheila, Mike and Jan like family. Even though all of you are retired, you have a place in my heart and I’m thankful for your quarterly events. And I’m looking forward to those lamb sliders you told me about tonight.  Cheers!

Cauliflower Cheddar Biscuits with Creamy Tomato Basil Soup

INGREDIENTS

• Cooking spray, for muffin tin <not needed if you use USApan.com muffin pans>
• 1 large head cauliflower
• 2 large eggs
• 2 cloves garlic, minced <I doubled>
• <I added a few heavy shakes of garlic powder>
• 1 c. shredded cheddar
• ½ c. freshly grated Parmesan
• 1 tbsp. freshly chopped parsley
• 2 tsp. baking powder
• ¼ c. buttermilk
• ¼ c. cornstarch
• 1/4 tsp. crushed red pepper flakes
• kosher salt
• Freshly ground black pepper
• Campbell’s Slow Cooker Tomato Sweet Basil Soup
• <I garnished soup with some fresh chopped parsley>

DIRECTIONS

1. Preheat oven to 400° and spray a muffin tin with cooking spray. Grate cauliflower on small side of a box grater to form fine crumbs. Place in a clean dishtowel and squeeze out extra moisture.
2. In a large bowl, mix together grated cauliflower and eggs. Add garlic, cheddar, Parmesan, parsley, baking powder, buttermilk, and cornstarch. Season with red pepper flakes, salt, and pepper.
3. Drop a spoonful of cauliflower mixture into each muffin tin and bake until golden, about 25 to 30 minutes.
4. Serve warm with the tomato soup.

Entry filed under: Uncategorized.