I made a roasted cauliflower Soup for my pre-op full liquid diet, although some might think it is more appropriate for another stage.

Thinly slice a head of cauliflower into lacy fan like pieces. Some will be large and some will be small. Toss in a small amount of olive oil and spread out on a cookie sheet. (A large head might require two cookie sheets. Cauliflower will shrink SIGNIFICANTLY as it roasts, so if you season it ahead of time, it might end up being too highly seasoned after shrinkage.) Roast at 375 for an hour, or until cauliflower is browned. Don't be afraid to let it get good and brown, the caramelization is where the delicious flavor develops.

While that's roasting, saute some chopped onion in a tiny bit of oil until it gets good and brown, too. Pour in a 32 oz carton of chicken stock (or broth) and a cup of skim milk (give or take), heating on low. When the cauliflower is done, toss it into the soup and let is simmer (very slow simmer) for a few minutes. Season to taste (I use Tony Chachere's seasoning blend). Now it's time to put it into the blender until it's creamy and smooth. Put it back in the pot and add a handful of grated sharp cheddar. If it's too thick, you can thin it with either more chicken stock or more skim milk. The soup is even better the second and third day!

sounds delish!

Yum. At this stage, I just want the roasted cauliflower straight out of the oven.

OK, I must confess. The first time I was going to make this soup, on the first night of my pre-op diet, I ended up eating all of the cauliflower and had nothing left to make soup. If you take ONE tiny bite, you're gone. I was afraid to try again, but about a week later, I did it and made sure every morsel went into the soup.

Can someone give me absolution? My doctor said my liver was not an issue during my surgery.

SusieQ:

How long are you on the pre-op diet? If it's more than a day or two you should be fine, I would think. My surgeon told me that I only have to be on it for less than a day. Maybe that's just his style but if you are saying that yours wasn't concerned about your liver then you can forgive yourself :-)

I just realized that you have already had your surgery! So apparently your big "goof" was not a problem at all!!

Thanks for the absolution!

My pre-op diet was 2 weeks and the cauliflower debacle was the first night. I was good for the rest of the time!

I made a roasted cauliflower soup for my pre-op full liquid diet, although some might think it is more appropriate for another stage.

Thinly slice a head of cauliflower into lacy fan like pieces. Some will be large and some will be small. Toss in a small amount of olive oil and spread out on a cookie sheet. (A large head might require two cookie sheets. Cauliflower will shrink SIGNIFICANTLY as it roasts, so if you season it ahead of time, it might end up being too highly seasoned after shrinkage.) Roast at 375 for an hour, or until cauliflower is browned. Don't be afraid to let it get good and brown, the caramelization is where the delicious flavor develops.

While that's roasting, saute some chopped onion in a tiny bit of oil until it gets good and brown, too. Pour in a 32 oz carton of chicken stock (or broth) and a cup of skim milk (give or take), heating on low. When the cauliflower is done, toss it into the soup and let is simmer (very slow simmer) for a few minutes. Season to taste (I use Tony Chachere's seasoning blend). Now it's time to put it into the blender until it's creamy and smooth. Put it back in the pot and add a handful of grated sharp cheddar. If it's too thick, you can thin it with either more chicken stock or more skim milk. The soup is even better the second and third day!

Cauiflower is in the oven now. Can't wait to try it.

I made this and it was delicious! I actually made it twice...since I am now in the pureed foods stage now, the second time I pureed ham and added it...this is one of my favorites! Thank you for sharing the recipe!

You're welcome! I'm glad you liked it. I'm now at the stage where I can eat roasted cauliflower (without making it into soup) without feeling guilty. Maybe this weekend I'll make some.

Okay, I didn't bother with the soup (my family loves roasted veggies, but we had never tried califlower...) wow...yummy stuff this roasted califlower. I think next time I will roast an entire head because it does shrink a lot and if there are leftovers I might just try the soup.

I made this last week and yep, it's still delicious! Wish I'd remembered the ham addition suggested by livelovelaugh.