Cheddar Cauliflower and Roasted Garlic Delight

Description

Indulge in the warm, creamy embrace of Cheddar Cauliflower and Roasted Garlic Delight, a comforting soup that blends the nutty nuances of roasted garlic with the sharp zest of cheddar. Tender cauliflower and a symphony of vegetables are expertly mixed to create this soothing dish, perfect for chilly evenings or a nutritious family meal.

Ingredients

• 2 medium heads cauliflower, cut into florets and divided
• 1 head garlic
• 1/2 tbsp plus 1/2 tsp olive oil, divided
• 4 Tbsp butter
• 1 1/2 C diced carrots
• 1 1/2 C medium chopped sweet onion
• 1 C diced celery
• 1 Tbsp dry parsley
• 1 tsp pepper
• 1/3 C all-purpose flour
• 6 C chicken or vegetable broth
• 2 cubes chicken or vegetable bouillon
• 1/2 C heavy cream
• 3 C shredded sharp white cheddar cheese

Step-by-step Directions

1. Prep and Steam Some Cauliflower

Preheat your oven to 400ºF. Clean and prepare 1 1/2 lbs of cauliflower florets. Steam them for 15-20 minutes until very tender, then mash and set aside.

2. Roast Remaining Cauliflower and Garlic

Toss remaining cauliflower florets with 1/2 Tbsp of olive oil, salt, and pepper, and spread on a baking sheet. Cut the top off the garlic head, drizzle with 1/2 tsp olive oil, and wrap in foil. Roast these in the oven for 30 minutes or until soft.

3. Cook Vegetables

In a large pot, melt butter over medium heat. Add carrots, onions, and celery, sautéing until onions are translucent, approximately 3-5 minutes.

4. Add Flour and Spices

Mix in parsley, pepper, and flour, stirring constantly for 1 minute to avoid lumps.

5. Incorporate Liquids and Simmer

Slowly add the broth, stirring well. Add bouillon cubes and the smashed cauliflower, then simmer for 15 minutes until the vegetables are tender.

6. Blend in Garlic and Cream

Stir in roasted garlic and heavy cream. Keep the heat on medium-low, making sure it becomes hot without boiling.

7. Melt Cheese and Serve

Take the pot off the heat and stir in the cheddar until melted. Serve the soup warm.

Servings & Preparation Time

This recipe serves about 6-8 people and the total preparation and cooking time is approximately 60 minutes.

Tips for Storage & Reheating

• Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove over low heat, stirring frequently to maintain the creamy texture.
• Freezing is not recommended as dairy-based soups may separate and lose their creamy consistency.

Conclusion

The Cheddar Cauliflower and Roasted Garlic Delight recipe offers a delightful fusion of flavors that soothe and satiate. Rich with creamy textures and robust tastes, this soup serves as an excellent comfort food option that combines healthful ingredients with indulgent undertones. A perfect dish to warm the heart and belly on any day of the year!

Cheddar Cauliflower and Roasted Garlic Delight

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• Author: Dulcia
• Total Time: 60 minutes
• Yield: 6-8 servings 1x

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Description

Indulge in the warm, creamy embrace of Cheddar Cauliflower and Roasted Garlic Delight, a comforting soup that blends the nutty nuances of roasted garlic with the sharp zest of cheddar. Tender cauliflower and a symphony of vegetables are expertly mixed to create this soothing dish, perfect for chilly evenings or a nutritious family meal.

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Ingredients

Scale 1x2x3x

• 2 medium heads cauliflower, cut into florets and divided
• 1 head garlic
• 1/2 tbsp plus 1/2 tsp olive oil, divided
• 4 Tbsp butter
• 1 1/2 C diced carrots
• 1 1/2 C medium chopped sweet onion
• 1 C diced celery
• 1 Tbsp dry parsley
• 1 tsp pepper
• 1/3 C all-purpose flour
• 6 C chicken or vegetable broth
• 2 cubes chicken or vegetable bouillon
• 1/2 C heavy cream
• 3 C shredded sharp white cheddar cheese

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Instructions

1. Preheat your oven to 400ºF. Clean and prepare 1 1/2 lbs of cauliflower florets. Steam them for 15-20 minutes until very tender, then mash and set aside.
2. Toss remaining cauliflower florets with 1/2 Tbsp of olive oil, salt, and pepper, and spread on a baking sheet. Cut the top off the garlic head, drizzle with 1/2 tsp olive oil, and wrap in foil. Roast these in the oven for 30 minutes or until soft.
3. In a large pot, melt butter over medium heat. Add carrots, onions, and celery, sautéing until onions are translucent, approximately 3-5 minutes.
4. Mix in parsley, pepper, and flour, stirring constantly for 1 minute to avoid lumps.
5. Slowly add the broth, stirring well. Add bouillon cubes and the smashed cauliflower, then simmer for 15 minutes until the vegetables are tender.
6. Stir in roasted garlic and heavy cream. Keep the heat on medium-low, making sure it becomes hot without boiling.
7. Take the pot off the heat and stir in the cheddar until melted. Serve the soup warm.