Roasted Cauliflower and White Cheddar Soup

 Cauliflower is an amazing vegetable that easily takes on the flavor of a starch without all the carbs! Win-win! This soup very much so taste like a potato soup so if you like that then you will LOVE this.

I originally wass looking for a lower carb lower calorie, hearty, soup during the cooler months. I found this recipe for a Roasted Cauliflower and Aged White Cheddar Soup about 2 years ago. I was nervous but I am nothing if not adventurous with food. Boy did this adventure pay off!  It was SO good. Of course I made some adjustments for my taste and it was an immediate hit! I have made this for both mine immediate and our extended families and it has since become a frequently requested dish.

This is also vegetarian friendly by simply subbing vegetable broth for chicken broth.



http://www.closetcooking.com/2012/02/roasted-cauliflower-and-aged-white.html

This takes about an hour to prep and cook. I have doubled this recipe often when we want leftovers. This recipe refrigerates and reheats very well!

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Ingredients

FOR THE Cauliflower:

• 2 small heads of cauliflower or 1 large head, cut into florets
• 1/4 cup olive oil
• 2 tsp Thyme
• 1/4 tsp red pepper flakes
• salt and pepper to taste
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• FOR THE soup:
• 1 Tbsp Olive Oil
• 1 medium onion, diced
• 2 cloves garlic, chopped or 3 Tbsp minced garlic
• 1 tsp thyme
• 3 cups vegetable broth or chicken stock
• 1 1/2 cups aged white cheddar (found  by the block right next to your more familiar cheddar cheeses), shredded
• 1 cup milk or heavy cream (I typically use 1/2 cup of each)
• salt and pepper to taste

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utensils you will need:

• cutting board
• chopping knife
• baking sheet
• basting brush
• small mixing bowl
• medium to large soup pot
• stirring spoon
• ladle

Directions

FOR THE Cauliflower:

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1. Preheat oven to 425
2. OK. Cutting a head of cauliflower into florets is as easy or difficult as you make it. Start off by removing the plastic and saving it for the trash.                                       
3. Next chop the largest part of the leafy base off as shown
4. Now cut the entire head in half                           
5. Then we are going to make a V cut along the heart of the cauliflower. This is going to remove the rest of the base/heart and make chopping the cauliflower into florets super easy.  
6. From her you can start tearing florets off by hand. Most will pop off with no problem. The ones that wont or will only come off in large chunks, cut into smaller pieces with your knife.  (see, easy trash disposal)
7. Once prepped spread out on your baking sheet 
8. Mix your oil and remaining spices in small mixing bowl
9. Using basting brush, brush your cauliflower until coated with seasonings, tossing as needed. 
10. Place in oven and roast for 30 minutes. The edges will get nice and brown and the cauliflower will be so tender you can easily pierce with a fork.                                           

FOR THE soup:



1. While cauliflower is roasting, heat your oil in your soup pot and add diced onions. Saute until soft, about 5-7 minutes                                                     
2. Add garlic and thyme and cook for a minute or 2 longer. Things are going to start smelling REALLY good!                                                                                                                             
3. Add broth to the mix and let simmer until cauliflower is ready. 
4. Once cauliflower is roasted, use your tongs and transfer cauliflower to the broth.  
5. The original recipe said to puree the cauliflower. I didn't care for that near so much. The chunks are part of what makes this soup so good. While the soup cooks and when you stir it some of the cauliflower will break apart into smaller pieces.  
6. Mix in your shredded cheese and let it melt without bringing the soup to a boil again
7. Add your milk and/or cream. You do not want your soup to come to a boil from here on out. 
8. Season with salt and pepper to taste whether it be a little or a lot.
9. Serve and enjoy!!!                                                     
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