Low Fat Velvety Cauliflower Soup Kosher Dairy Recipes

Steps:

• Heat the oil in a large pot.
• Add the chopped celery and onion, sprinkle with a dash of salt, and fry over medium-high heat.
• When the onion and celery are soft and you can smell the aroma, move them to one side of the pot and melt the butter on the other side.
• Sprinkle the flour and cream of tartar on the melted butter, and combine to a smooth dough using a wooden spoon.
• Add a small amount of water and diluite the dough. Make sure there are no lumps.
• Slowly add the rest of the water and combine all.
• Add consomme and mix.
• Add cauliflowers and mix.
• Add thyme and milk and mix.
• Taste and add salt and freshly grounded pepper.
• Bring to a boil: be careful it might boil-over!
• Lower heat to medium-low, partially cover and simmer for additional 10-15 minutes until cauliflower is al-dente but not mushy.
• At this stage you may serve the soup as it is or you may mash using a hand blender, or roughly mush using potato masher.
• Serve hot and enjoy!

Steps:

• Add cauliflower to food processor and pulse until finely chopped.
• Transfer to a large pot and cover with water.
• Boil until cauliflower is completely tender and there are no more floating pieces - about 30 minutes (the time will depend on the size of the cauliflower bits).
• Take mixture back to food processor and puree until completely smooth. It's important to fully puree the the cauliflower - until it's very creamy.
• Season with salt and pepper to taste, adding more water if necessary.
• Serve.

Steps:

• Preheat over to 400°F.
• Line a large baking sheet with baking paper (or foil) and spray with olive oil spray.
• Peel eggplants, and cut crosswise into ~1/4"-thick slices.
• Beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
• Arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices.
• Bake for 30 minutes, turning eggplant over after 20 minutes until golden-brown. (To prepare the entire amount I had to do this twice).
• Heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices.
• Lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
• Spoon 1/3 of Tomato Sauce Mixture from pan and spread into sprayed baking dish. 39X25 Cm Baking Dish (or 9-inch square).
• Place half of eggplant over sauce.
• Spoon 1/2 of remaining Tomato sauce over eggplant.
• Sprinkle half of mozzarella on top.
• Repeat with remaining eggplant, tomato sauce and mozzarella.
• Sprinkle Parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.
• Serve hot.
• Enjoy!

Steps:

• In a large pot, melt the butter and add 1/2 cup of the stock.
• Add onions, garlic and nutmeg. Cook, covered, stirring occasionally, until tender but not browned, 5-10 minutes.
• Stir in the rest of the stock and the cauliflower.
• Bring to a boil, reduce the heat and simmer until cauliflower is tender.
• Puree until smooth and return to the pot.
• Add evaporated milk, pepper and optional cheese.
• Simmer briefly and ladle into warm bowls. Garnish with parsley or fresh dill or chives if preferred.

Steps:

• Preheat oven to 390 degrees F. (180 C).
• Grease baking pan with a little bit of the margarine.
• Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.
• Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding -- and so on, until all mixes up nicely to a homogeneous mixture.
• Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.
• When the cake is ready I take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.
• To decorate, I use chocolate syrup, usually Hershey's (w/0g fat)- and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.
• Enjoy!
• *** You may substitute the dairy pudding with soy pudding to make this cake Pareve.
• 20 Servings - Nutritional Values for 1 Serving: 202 Calories, 31.5 grams Carbohydrates, 3.2 grams Proteins, 6.6 grams Fat, 21.6 Milligrams Cholesterol - 29.4% Fat!