By Miranda
I know, this soup pretty much LOOKS awful... but if you like cauliflower, it is delicious and the roasting really adds great flavor. Paired with a crusty bread and a salad, it makes for a nice dinner.
1 head cauliflower
drizzle of olive oil
3 garlic cloves
3/4 cup celery (leaves too!)
3/4 cup onion
4 Tbsp butter
2 Tbsp flour
4-6 cups chicken or vegetable broth
s+p
1-2 cup shredded cheddar cheese
Preheat oven to 450F. Cut cauliflower up into pieces and place in a roasting pan. Add whole garlic cloves to the pan as well. Drizzle with olive oil and sprinkle with some salt. Toss together in the pan then roast in oven for about 15-25 minutes (stirring 2 or 3 times) or until pieces are starting to brown and edges are crisping slightly. Take out and leave cauliflower for later.
drizzle of olive oil
3 garlic cloves
3/4 cup celery (leaves too!)
3/4 cup onion
4 Tbsp butter
2 Tbsp flour
4-6 cups chicken or vegetable broth
s+p
1-2 cup shredded cheddar cheese
Preheat oven to 450F. Cut cauliflower up into pieces and place in a roasting pan. Add whole garlic cloves to the pan as well. Drizzle with olive oil and sprinkle with some salt. Toss together in the pan then roast in oven for about 15-25 minutes (stirring 2 or 3 times) or until pieces are starting to brown and edges are crisping slightly. Take out and leave cauliflower for later.
Take out garlic cloves when cool enough to handle and mince.
Meanwhile in soup/stock pot, melt 2 Tbsp butter over medium heat. Add celery and onion and stir occasionally until starting to soften. Add garlic and continue to stir until vegetables start to brown. Add broth (larger amount if your cauliflower was bigger, or add smaller amount and save a cup to add later if it needs thinning) and bring to a boil.
Add cauliflower from roasting pan and turn down to a simmer. Simmer until vegetables are all tender. Working in batches, transfer soup to a blender and puree (I like to do 3/4 of my soup so that a few chunks of cauliflower remain).
Return soup to your soup pot and reheat if necessary. Melt 2 Tbsp butter in a bowl and whisk in 2 Tbsp flour to form a paste. Add to soup and continue to simmer to thicken soup slightly.
Turn heat to low or remove from heat, and add cheddar cheese to taste and season to taste with salt and pepper. Makes about 4 servings.
Meanwhile in soup/stock pot, melt 2 Tbsp butter over medium heat. Add celery and onion and stir occasionally until starting to soften. Add garlic and continue to stir until vegetables start to brown. Add broth (larger amount if your cauliflower was bigger, or add smaller amount and save a cup to add later if it needs thinning) and bring to a boil.
Add cauliflower from roasting pan and turn down to a simmer. Simmer until vegetables are all tender. Working in batches, transfer soup to a blender and puree (I like to do 3/4 of my soup so that a few chunks of cauliflower remain).
Return soup to your soup pot and reheat if necessary. Melt 2 Tbsp butter in a bowl and whisk in 2 Tbsp flour to form a paste. Add to soup and continue to simmer to thicken soup slightly.
Turn heat to low or remove from heat, and add cheddar cheese to taste and season to taste with salt and pepper. Makes about 4 servings.
