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Image © Pink When
$1.12 per serving
104 likes
Ready in 40 minutes
Spoonacular Score: 56% 
Creamy Cauliflower Chowder might be just the main course you are searching for. This recipe serves 8 and costs $1.31 per serving. One serving contains 354 calories, 17g of protein, and 25g of fat. Many people made this recipe, and 104 would say it hit the spot. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up parmesan cheese, garlic, croutons, and a few other things to make it today. To use up the bacon you could follow this main course with the Mini Maple Bacon Upside Down Cakes as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. Try Cauliflower Gnocchi with Creamy Cauliflower Shiitake Mushroom Sauce, Creamy Cauliflower Soup with Parmesan Cauliflower Crumbs, and Cauliflower Chowder for similar recipes.
Read the detailed instructions on Pink When
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
Fresh cauliflower should be white without any discoloration. If its leaves are attached, they should be green and not wilty. Store cauliflower in the crisper in your fridge and use within 5-7 days.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.
Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.
To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.
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