Cauliflower Cheddar Garlic (Print Version)
# Ingredients:
→ Vegetables
01 -
1 cup celery, diced
02 -
1 1/2 cups carrots, chopped small
03 -
2 medium cauliflower heads, broken into bite-sized florets
04 -
1 sweet onion, about 1 1/2 cups, chopped medium
05 -
1 garlic bulb
→ Dairy & Fats
06 -
4 tbsp butter
07 -
1/2 tsp plus 1/2 tbsp olive oil
08 -
3 cups white cheddar cheese, shredded finely
09 -
1/2 cup thick heavy cream
→ Pantry Items
10 -
6 cups broth—chicken or veggie works
11 -
2 veggie or chicken bouillon cubes
12 -
1 tbsp dried parsley
13 -
1/3 cup plain flour
14 -
1 tsp black pepper
# Instructions:
01 -
Set your oven to 400°F so it can get warm.
02 -
Grab around 7 cups (1 1/2 lbs) of the cauliflower florets you prepped. Steam them soft for 15–20 minutes, then mash once they’ve drained.
03 -
Mix leftover cauliflower florets with the olive oil (1/2 tbsp), pepper, and some salt. Cut the garlic top off, drizzle olive oil (1/2 tsp) over it, and wrap in foil. Bake cauliflower and garlic for 30 minutes. Once cool, mash out roasted garlic.
04 -
Use a big pot over medium heat, melt butter, and toss in onions, celery, and carrots. Stir and cook for 3–5 minutes till the onion looks clear.
05 -
Sprinkle in the parsley, pepper, and flour next. Stir nonstop for about a minute to mix it up.
06 -
Slowly pour in your broth while stirring. Add those bouillon cubes with the mashed cauliflower. Cook everything for around 15 minutes on a gentle simmer till the veggies soften.
07 -
Drop the heat to medium-low. Stir in roasted garlic and cream, simmer until warm (but not bubbling). Turn the stove off, mix in cheese till melted, and serve hot.
# Notes:
01 -
This creamy, hearty soup blends roasted and steamed cauliflower with garlic and sharp cheddar for a veggie-filled option that will warm you up.