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Cream of Cauliflower

This is a very nutritious dish. Cauliflower is high in dietary fiber and an excellent source of vitamin C.

We use cream of chicken soup to flavor the cauliflower so this is not a true vegetarian dish. The cream of chicken soup also makes the dish quite saucy, making it a great dish for steamed rice. For a true vegetarian dish, cream of mushroom soup may be used

Kids love this creamy dish.

  • 1-1/2 pounds cauliflower, cut into small florets
  • 1 can (10.5 ounces) cream of chicken soup
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 2 cups water
  • 3 to 4
  1. Place a stainless steal wok on stove.
  2. Turn heat to medium high and add oil.
  3. When oil is hot, add cauliflower.
  4. Stir fry cauliflower for 1 minute.
  5. Add salt and mix well.
  6. Add garlic powder and mix well.
  7. Add water.
  8. Close lid and let it cook for 8 minute.
  9. Open lid, add cream of chicken and mix well.
  10. Turn of heat and serve on a plate.
  • When cauliflower is being simmered, check once a while if water has evaporated. If water has evaporated, add 1/4 cup water. We need about 1/4 cup water after simmering to mix with the cream of chicken soup. However, too much water will make the dish too watery instead of creamy.
  • Don't overcook the cauliflower. When cooked properly, the cauliflower should taste slightly crunch.
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