I have a very simple recipe for cream of cauliflower or broccoli that my husband said I am never allowed to change! It is not overly posh, but certainly not diet.

Cream of Cauliflower/Broccoli soup

2 cups cauliflower/broccoli puree
3 TBSPs butter
3 TBSPs flour
2 cups good chicken broth
2 cups milk, or 1 cup milk 1 cup halh and half or cream
1 tsp salt
1/8 tsp white or black pepper, fresh ground
dash of nutmeg
1/2 cup sharp cheddar, shredded

Start by making a rue of three TBSPs of butter and 3 TBSPs of flour. Cook that until bubbly, about 3 minutes. Then whisk in 2 cups of good, low sudium chicken broth and 2 cups of milk, you can use whole milk for richness, I use 1 % because that is all I keep on hand. You can also sub up to 1 cup of half and half for an even richer soup. Bring this to a boil while whisking, stir in the puree and 1 tsp salt and 1/8 tsp white pepper for cauliflower or black pepper for broccoli. Reduce heat to low and let flavors mingle for about 10 minutes. Since I use lowfat milk I usually add about 1 TBSP of flour mixed with 1/4 cup of water at this point to add more body to the soup, you should not need that whith whole milk. You can stir in a dash of nutmeg and 1/2 cup sharp cheddar just before removing from the heat.

Here's one for you,

Cauliflower-bacon soup with chives and truffle oil
Faced with a head of cauliflower one night, I bought a new hand blender and set to work creating a basic, but delicious soup.

Ingredients:

olive oil
1 head of cauliflower
6 slices good quality thick cut bacon
2 cups of chicken broth (home made is best)
1 cup of milk
2 tbsp heavy cream
1 onion
1/2 teaspoon ground coriander and/or cumin (optional)
chopped fresh chives
truffle oil (or olive oil)

1. start by chopping the onion and frying it gently in a little olive oil, with a little salt to sweat
2. chop the cauliflower: remove the leaves, core it, then cut into florets, and chop the thick parts into smaller pieces.
3. once the onion is soft, about 5 minutes, add cauliflower and fry for another five minutes. remove from pan and cover.
4. slice bacon thinly, and add to pan. fry until cooked, but not crisp, and drain most of the fat. return cauliflower and onion, and add coriander/cumin. cook for 2 minutes, until it starts to smell wonderful.
5. add the stock and milk. bring it all to a boil, and season to taste (lots of pepper is good). reduce heat to medium-low, and simmer gently for about 25 minutes, covered, stirring occasionally. taste to see when the soup has taken on the flavor of the smoky bacon and cauliflower.
6. if you have a hand blender, start blending the soup to to a thick, but liquid consistency. the longer you do it, the better it will be. you can transfer soup in batches to a regular blender if you don't have a hand blender. i really like my hand blender. can you tell? now, if you really want a veloute consistency, you could pass the liquid through a chinois and blend the catches until there is no solid present. however, i'm not that picky.
7. serve hot, with chives sprinkled on top and some truffle oil drizzled in. you can add some cooked orzo in for substance. or whatever you feel.

Shelley

Try adding 1 grated carrot to any of the above recipes. I like to mash the cauliflower as I like it a little chunky.
I prefer processed cheese and fat free milk and about 1 cup of evaporated milk. The cauliflower is cooked with 1 small onion and a rib of celery.

This one is quick, easy and delicious. From a former co-worker of mine:

Easy Cauliflower Cheese Soup

I head cauliflower florets
4 c chicken stock
1/4 c butter
1 c chopped carrot
8 oz Velveeta Cheese
1/2 c half & half or cream
Salt & pepper to taste

Steam or boil cauliflower until tender. In large pot, bring stock and butter to a boil, add carrots, cook until tender. Add cauliflower, cheese and cream, season with salt & pepper. Bring to simmer, serve hot.

Linda

Begin by boiling a quart of chicken broth and reducing it to 2 cups...making "double broth".
Then:
1/4 stick of butter
Melt and sautee
1 small chopped onion
Sautee until soft
Add 3 T flour whisk, cook a minute and slowly add the
2 cups reduced chicken broth...home made is best..or you can use the box.
Whisk lumps out and bring to a simmer
Add 2 cups of steamed cauliflower, chopped
1 cup half and half
And 1 1/2 cups shredded sharp white chedder...not that preshredded stuff...Cabot is good.
And
3 oz cream cheese cut into chunks.
1/4 cup dry sherry.
Heat until cheeses are melted.
Correct seasonings, It won't need salt...add black pepper and chopped green onions to each serving.