Ingredients
- 1 small head cauliflower, cut into florets
- 1 whole head of garlic
- 2-3 tablespoons olive oil
- salt and pepper to taste
- 1-2 teaspoons olive oil
- 1 medium onion, diced
- 1 tablespoon thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon garlic powder
- 3 cups low sodium chicken broth (or vegetable broth)
- 1 1/2 cups aged gruyère or swiss cheese, shredded
- 1 cup milk or heavy cream
- salt and black pepper to taste
Directions
- Preheat the oven to 400 degrees F.
- Arrange the cauliflower florets on a baking sheet and drizzle with 1-2 tablespoons of olive oil. Season with salt and pepper and toss to coat the vegetables.
- Prepare the head of garlic by peeling away the outer layers of the garlic bulb skin. Leave the skins of the individual cloves intact. Using a knife, chop off 1/4 to 1/2 inch off the top of the garlic head exposing a bit of each clove.
- Place the head of garlic in a ramekin and coat with 1-2 teaspoons of olive oil. Sprinkle with salt and cover the dish tightly with aluminum foil.
- Roast the vegetables in the oven for 25-35 minutes, or until lightly golden brown.
- Allow the garlic and cauliflower to cool slightly after roasting.
- Remove each clove with a sharp paring knife, or squeeze the whole head until the cloves pop out. Put the garlic in a bowl and set it aside.
- Heat 1 tablespoon of olive oil in a stock pot over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Stir in the roasted garlic, thyme and garlic powder. Cook until fragrant, about one minute.
- Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
- Using a hand blender, puree the soup until it reaches your desired consistency.
- Mix in the cheese, let it melt. Season with salt and pepper.
- Stir in the milk (or cream) and remove from heat.
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