Cauliflower and Cheese Cream - Healthy, Cheesy Comfort Food

I love cauliflower- it's one of those vegetables that can be used in so many ways! 

You can enjoy cauliflower in a creamy soup, roasted to perfection, or even mashed. It always adds a satisfying taste and texture to any dish. But this Cauliflower and Cheese Cream has to be my favorite way to eat cauliflower. It's so easy to make and tastes like a warm, creamy comfort in a bowl. The cauliflower gets very soft and soaks up all the rich, cheesy goodness. It's tough not to go back for more!

So, if you love comfort food that is creamy and cheesy like I do, keep reading! Here is my favorite Cauliflower and Cheese Cream recipe, along with some tips for making it even better. Don't worry—this one is good!

Why You’ll Love This Recipe

This recipe is simple, healthy, and perfect for those chilly nights when you need a bowl of comfort. Here are just a few reasons why you’ll love it:

• Rich and Creamy: Thanks to the heavy cream and melted cheese, this soup has a luxurious texture.
• Nutritious: Cauliflower is low-carb, high in fiber, and loaded with nutrients like vitamin C, making this a healthier comfort food option.
• Easy to Make: In just 25 minutes, you’ll have a creamy, cheesy dish ready to serve.
• Family-Friendly: The mild flavor of cauliflower combined with mozzarella and Parmesan is a guaranteed crowd-pleaser, even for picky eaters!

Ingredients

• 8 cloves of garlic, crushed
• 2 tablespoons butter
• 2 tablespoons olive oil
• 5-6 cups cauliflower florets
• 6-7 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup milk
• 1/4 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

How to Make Cauliflower and Cheese Cream?

Step 1: Cook the Cauliflower

In a large pot, bring the vegetable broth to a boil. Add the cauliflower florets and cook for 7-10 minutes, or until they are tender when pierced with a fork. This step helps infuse the cauliflower with the savory flavor of the broth while softening it for a smooth blend.

Zulay Says: Don’t overcook the cauliflower—7-10 minutes should be enough to make them tender but not mushy.

Step 2: Drain and Reserve Broth

Using a skimmer or slotted spoon, transfer the cauliflower to a large bowl. Reserve about 1 cup of the cooking broth to adjust the consistency later. The rest of the broth can be set aside or used as a base for another soup.

Step 3: Sauté the Garlic

In a separate saucepan, melt the butter with the olive oil over low heat. Add the crushed garlic cloves and sauté for 1-2 minutes until soft and fragrant. Be careful not to burn the garlic—gentle heat brings out its natural sweetness.

Zulay Says: You can add a pinch of red pepper flakes here if you want a subtle kick of heat!

Step 4: Add Milk and Cream

To the sautéed garlic, add the milk and heavy cream. Bring the mixture to a gentle boil and then remove from heat. This combination of dairy adds richness to the dish, creating a creamy base that complements the earthy cauliflower.

Step 5: Blend the Cauliflower

Pour the milk mixture over the cooked cauliflower. Using a blender or an immersion blender, blend until the mixture is completely smooth. Add the reserved broth as needed until you achieve your desired consistency—some like it thicker, while others prefer a thinner, more soup-like texture.

Zulay Says: Blend in batches if using a standard blender to avoid any spills or mess.

Step 6: Add Cheese and Seasonings

Transfer the blended mixture back to the pot over low heat. Stir in the mozzarella and Parmesan cheese, allowing them to melt into the soup. Season with salt and pepper to taste, and blend again if needed to ensure a silky, creamy texture.

Zulay Says: For extra cheesy goodness, add another handful of mozzarella on top before serving!

Step 7: Serve and Enjoy

Serve the Cauliflower and Cheese Cream hot. If the cream thickens upon standing, you can thin it out with a bit more broth, milk, or a drizzle of olive oil. Garnish with a sprinkle of Parmesan, fresh herbs like chopped parsley, or a drizzle of truffle oil for an added touch of luxury.

Zulay's Expert Tips for Perfect Cauliflower and Cheese Cream

• Fresh cauliflower and quality cheeses make all the difference. Avoid pre-shredded cheese if you can—grating it yourself melts smoother and has a fresher taste.
• Feel free to customize! Add a hint of nutmeg for warmth, a splash of white wine for depth, or a handful of crispy bacon bits for a salty crunch.
• Adjust the consistency by adding more broth for a thinner soup or reducing the amount of liquid for a thicker, more decadent cream.
• This soup keeps well in the refrigerator for up to 3 days, making it an ideal make-ahead dish. Just reheat gently on the stovetop, adding a splash of broth if needed.

Cauliflower and Cheese Cream Serving Suggestions

This Cauliflower and Cheese Cream goes well with garlic bread or a light salad to make a full meal. It's also a great way to start a holiday dinner or a warm side dish for a main dish like grilled cheese or roasted chicken.

Nutritional Benefits of Cauliflower and Cheese Cream

Cauliflower is a superstar when it comes to nutrition. This versatile veggie is low in calories, high in fiber, and packed with vitamins like C, K, and B6. Combined with the calcium and protein-rich cheeses, this dish strikes a balance between indulgence and healthiness. It’s perfect for anyone looking to sneak in some extra veggies while enjoying a comforting, cheesy meal.

Zulay's Final Thoughts

Cauliflower and Cheese Cream is the best comfort food for cold nights because it combines the warmth of cheese with the mild earthiness of cauliflower. This recipe strikes the right balance between tasty and healthy, making it a great alternative to regular creamy soups without sacrificing taste. It's easy to make your own, quick to make, and sure to become a family favorite. 

Get a bowl, curl up, and enjoy every bite of this cheesy goodness! Also, know that the best recipes are the ones you make yourself, so don't be afraid to be creative and make them your own. 

Let Us Know What You Think!

Did you try our Cauliflower and Cheese Cream Recipe? We’d love to hear from you! Leave a comment down below to share your thoughts, tips, or any delicious variations you came up with. Your feedback is always appreciated!

More Recipes to Explore!

Looking for more comfort food recipes? Check out some of our favorites:

• Cheesy Garlic Breadsticks – Perfect for dipping into this creamy soup.
• Broccoli Cheddar Soup – Another veggie-packed, cheesy delight.
• Loaded Baked Potato Soup – A hearty, creamy dish with all your favorite toppings.

Share the Love!

Know someone who would love this Cauliflower and Cheese Cream Recipe? Share it with your friends and family on social media. Don’t forget to tag @ZulayKitchen, #KitchenHappiness, and #CauliflowerAndCheeseCream. Let’s spread the cheesy joy this season!

Frequently Asked Questions

1. Can I make this Cauliflower and Cheese Cream vegan?

Absolutely! Swap the butter for a plant-based alternative, use non-dairy milk like almond or oat, and replace the mozzarella and Parmesan with your favorite vegan cheeses. Choose a vegetable broth that’s fully vegan to keep it plant-based.

2. How can I store and reheat leftovers?

Store any leftover Cauliflower and Cheese Cream in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a little broth or milk to reach your preferred consistency.

3. Can I freeze Cauliflower and Cheese Cream?

Yes! This soup freezes well. Let it cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating on the stove.

4. What can I add for extra texture?

Try adding roasted cauliflower florets as a topping for a bit of crunch. Crumbled crispy bacon, chopped nuts, or crunchy croutons also make excellent garnishes that add texture to the creamy soup.