Ingredients
1 large head cauliflower, cut into florets (about 4–5 cups)
3 tablespoons olive oil, divided
Freshly ground salt and pepper
1 head garlic
1 medium yellow onion, diced
4 cups vegetable broth (or sub chicken broth if not vegetarian)*
½ teaspoon salt, plus more to taste
Freshly ground black pepper
1 heaping cup shredded sharp cheddar cheese 🧀
To garnish:
Sliced green onion 🧅
Extra cheddar on top 🧀
Croutons or toasted sourdough bread/bread of choice for dipping/serving 🥖
Instructions
1️⃣ Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 🔥
2️⃣ Cook the veggies: Add cauliflower florets to the pan, drizzle with 1-2 tablespoons of olive oil, and season generously with salt and pepper. Toss to combine. 🥦
3️⃣ Prepare the garlic: Peel and discard the outer papery layers of the garlic head, leaving the skins intact on the individual cloves. Cut ¼ inch off the top of the cloves to expose them. Place the garlic in a medium piece of foil, drizzle with olive oil, then loosely wrap in the foil and place on the pan with the cauliflower. 🌿🧄
4️⃣ Roast the cauliflower and garlic for 30-35 minutes, flipping halfway through, until the cauliflower is golden and caramelized. 🔄
5️⃣ Cook the onion: While the cauliflower is roasting, heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until the onion is translucent. 🧅
6️⃣ Blend the soup: In a large blender, add the sautéed onion, roasted cauliflower, roasted garlic (squeeze out the cloves from the skin), broth, salt, and pepper. Blend until smooth, about 1 minute. Then pour the soup back into the pot. 🥄
7️⃣ Finish it off: Bring the soup to a light simmer, then stir in the shredded cheddar cheese until melted. Simmer for 10-15 minutes. Taste and adjust seasonings as necessary. 🧀🍲
8️⃣ Serve: Garnish with sliced green onions and extra grated cheddar cheese. Serve with crusty toasted sourdough or your favorite bread for dipping. Enjoy! 🥖🍽️