Tag Archives: dijon mustard

Creamy Cauliflower Cheddar Soup

I’ve been delaying my post on this fabulous soup because my pictures are butt ugly and I was ashamed to share them with you. Butt. Ugly. Something about the pasty color, the lack of light in my kitchen, the glare of the flash–it was a depressing food shoot. But I’m swallowing my feelings about the pictures because this soup is worth it. With potatoes and cheese and cauliflower and a dash of mustard, it’s comforting and wonderful, and it would be a crime if a little picture trouble prevented me from putting it out there.

I didn’t realize how wonderful this soup was at first because I consumed most of my bowl while the soup was still hot as blazes. As the taste buds were nearly burned out of my mouth, I pondered “this soup is okay–yeah, I guess it’s pretty good.” But once the soup had cooled down, my taste buds had recovered from the shock and I actually started tasting the thing, my enthusiasm grew. It was really good, and I regretted not waiting for it to cool down to a tasteable temperature from the get-go.

So after that heart-warming story, let’s make it! From this recipe on Amy’s amazing blog (Very Culinary), let’s welcome our guest of honor, Creamy Cauliflower Cheddar Soupdiddly-oup-diddly-oup.


(Serves 5)

2 TBS butter
2 shallots
1 yellow onion
Kosher salt, to taste
1 medium potato
2 cloves garlic
3 ½ cups vegetable broth
½ head of cauliflower
2/3 cup shredded sharp cheddar cheese
2 tsp Dijon mustard

There are the ingredients . . . but have I forgotten something?

Yes! The potato.

Okay, we are now complete.

Sorry, I can’t say the word “complete” without thinking of the Emperor. “Your journey towards the dark side will be complete.” Seriously, say “complete” like the Emperor does. It’s addicting.

Chop the potato into smallish cubes (peel only if desired–I didn’t desire).

Chop up the shallots and onion.

Mince the garlic too! But you’ve seen enough pictures of me mincing garlic. Right? No? Okay, fine.

But just because you asked.

The mincing of the garlic will be complete.

Chop the cauliflower into small florets–but no need to be pretty here. A rough chop will do, because it will all be pureed anyway.

Shred the cheese–and shred extra so that there’s plenty for garnish.

And by “garnish” I mean that gooey, wonderful mess on top of the soup that will make your mouth water and your eyes leak tears of gratitude for the human being who first created this thing called “cheese.”

Melt the butter in a large pot or Dutch oven over medium high heat. Add the shallots and onion and cook for 3 minutes, until softened.

And one more time . . . the softening of the onions will be complete.

Okay, okay. I won’t do it again . . . in writing.

But I’ll be doing it in my mind.

Add the garlic and cook for another 2 minutes, stirring occasionally.

Add a sprinkling of salt, the cubed potato, and the vegetable broth.

 Bring to a boil, then cover the pot . . .

. . . lower the heat, and simmer for 8 minutes (until the potatoes are tender).

Add the cauliflower . . .

. . . cover the pot again, and cook for another 10 minutes.

Puree the soup to your desired consistency with an immersion blender:

I like mine with a little chunk still left in it.

Now, stir in the cheese and mustard. I had it prepped in a pile–doesn’t it look attractive? Altogether yummy?

Or not.

Thankfully it will all disappear into the creamy bowels of the soup. One might even say that the disappearing of the cheese and mustard into the soup will be . . .

*resisting* *resisting*

Taste and adjust the seasoning with more salt and black pepper if needed.

Serve with extra cheese sprinkled on top!

Not the most photogenic of soups–but delicious! The subtle tang of mustard is just perfect.

Thank you Amy for another great recipe!

Click here for printer-friendly version: Creamy Cauliflower Cheddar Soup

Warm Roasted Potato and Green Bean Salad

I have a propensity towards warm salads. Don’t ask me why, but they seem ever so much more interesting than cold salads. This recipe on Tasty Kitchen caught my eye–roasted potatoes + delicious and creamy mustard dressing? Yes, please! I made a few changes, choosing to roast everything together instead of roasting the potatoes alone and steaming the green beans, and tweaking the oven time and temperature. But credit must go to the fabulous creators of the original recipe. Let’s observe a moment of silence for their Awesome Contribution to My Dinner Table.

When my darling husband heard that dinner was going to be a salad, I watched his reaction closely. And though he was perfectly polite, methinks I detected a glimmer of concern in his eyes. I could almost see the gears and cogs in his mind turning “A salad? Is she serious? Is it going to fill me up? Is it going to be satisfying enough?” 

Of course, that’s all speculation. But whatever may have been going on in his precious man-brain, he absolutely loved it. We devoured the entire thing between the two of us. “This might have been good with a steak alongside,” I said. “No!” he exclaimed. “This is great just like this!”

When I have his full and enthusiastic endorsement, I know that my kitchen endeavors have met their ultimate goal.

And indeed, the sweet roasted flavor of the beans and potatoes with the tang of the vinegar and mustard dressing is perfection.


(Serves 2 as a main dish, 4 as a side dish)

1 lb small or fingerling potatoes
2 TBS olive oil
Salt and pepper, to taste
2 cloves garlic
1 lb green beans
2 shallots

For the dressing

1/4 cups olive oil
3 TBS white wine vinegar
1 1/2 TBS Dijon mustard
1 clove garlic
1/4 tsp black pepper
1 pinch of salt

Preheat the oven to 425. Halve or quarter the potatoes . . .

. . . and set them aside. Wash and halve the green beans . . .

. . . mince the garlic, and quarter the shallots, separating out the lovely violet-colored layers with your fingers.

Put the potatoes, beans, garlic, and shallots on a large baking sheet.

Douse them with a generous amount of salt, pepper, and 2 TBS of olive oil.

Toss the veggies so that everything is coated evenly in the oil and seasoning, and then spread them into a single layer, like so.

Pop ’em in the oven, and bake them for 45 minutes, turning everything over at the halfway point.

In the meantime, put the dressing ingredients into a small bowl.

Whisk them together vigorously!

I tasted the dressing and wondered if it needed a little sugar, but trust me–it doesn’t. The roasting adds sweetness to the other ingredients, so once everything is combined, there will be a perfect balance of flavors.

Once the potatoes and green beans are finished, take ’em out of the oven and let them cool for a few minutes.

Dump everything in a large bowl, and pour the dressing over top.

Give it a good tossing to combine, and serve it warm!

So tasty. So filling.

I would eat this as a main dish any day. This salad doesn’t have to play second fiddle to anything else.

Do you need further evidence than this?

Click here for printer-friendly version: Warm Roasted Potato and Green Bean Salad