Description
Cheddar cauliflower and roasted garlic delight brings creamy comfort with sharp cheese and mellow roasted garlic notes. Crisp edges, tender center, and rich flavors make this side dish an irresistible companion for any meal you crave.
Ingredients
Scale
Main Ingredients:
- 3 cups shredded sharp white cheddar cheese
- 2 medium heads cauliflower (cut into florets)
- 6 cups chicken or vegetable broth
- 1 ½ cups diced carrots
- 1 ½ cups medium chopped sweet onion
Dairy and Creamy Ingredients:
- ½ cup heavy cream
- 4 tablespoons butter
- 1 head garlic
Seasoning and Thickening Ingredients:
- ⅓ cup all-purpose flour
- 1 tablespoon dry parsley
- 1 teaspoon pepper
- 2 cubes chicken or vegetable bouillon
- ½ tablespoon plus ½ teaspoon olive oil
Instructions
- Warm the oven to 400 degrees Fahrenheit (204 degrees Celsius), preparing for the vegetable roasting process.
- Wash and separate 1 of cauliflower florets into two portions: one for steaming and mashing, another for roasting.
- Steam the first batch of cauliflower florets for 15-20 minutes until extremely soft, then thoroughly mash and reserve for later use.
- Toss the remaining cauliflower florets with olive oil, seasoning with salt and pepper, then distribute evenly across a baking sheet.
- Prepare the garlic head by slicing off its top, drizzling with olive oil, and completely encase in aluminum foil.
- Roast the seasoned cauliflower florets and wrapped garlic in the preheated oven for approximately 30 minutes, or until both become tender and slightly caramelized.
- In a large cooking pot, melt butter over medium heat, creating a fragrant base for the soup.
- Add carrots, onions, and celery to the melted butter, sautéing until onions become translucent and vegetables soften, about 3-5 minutes.
- Incorporate parsley, ground pepper, and flour into the vegetable mixture, stirring continuously for one minute to prevent clumping.
- Gradually pour in the broth, mixing thoroughly to create a smooth liquid base, then add bouillon cubes and mashed cauliflower.
- Simmer the soup for 15 minutes, allowing vegetables to become completely tender and flavors to meld.
- Extract the roasted garlic from its foil wrapper, squeezing the soft cloves directly into the soup, then blend in heavy cream.
- Maintain the soup at medium-low heat, ensuring it becomes hot without reaching a boiling point.
- Remove the pot from heat and gradually stir in cheddar cheese until completely melted and integrated.
- Serve the soup warm, presenting a creamy, rich culinary experience.
Notes
- Roast garlic ahead of time to deepen its sweet, mellow flavor and enhance the overall complexity of the soup.
- Steam cauliflower until extremely tender to ensure a smooth, creamy texture when mashed for the base.
- Use medium-low heat when adding cream to prevent curdling and maintain a silky consistency.
- Select a sharp cheddar cheese for a bold, rich flavor that complements the subtle roasted garlic notes.
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Allow the soup to simmer gently to meld flavors and develop a rich, comforting profile.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 447 kcal
- Sugar: 7 g
- Sodium: 982 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 98 mg