Cheddar Cauliflower Veggie Dish (Print Version)
# Ingredients:
→ Vegetables
01 -
1 cup celery, chopped into small pieces
02 -
1 large onion, chopped into medium chunks
03 -
1 1/2 cups carrots, diced into smaller bits
04 -
2 medium cauliflower heads, broken into florets
05 -
1 garlic bulb
→ Dairy & Fats
06 -
1/2 cup whipping cream
07 -
3 full cups shredded sharp white cheddar
08 -
4 tablespoons softened butter
09 -
1/2 teaspoon and 1/2 tablespoon olive oil
→ Pantry Items
10 -
1 teaspoon ground black pepper
11 -
6 cups of broth, either chicken or vegetable
12 -
Two small bouillon cubes (chicken or veggie)
13 -
1 tablespoon dried parsley leaves
14 -
1/3 cup regular flour
# Instructions:
01 -
Set your oven to 400°F to get it nice and hot.
02 -
Steam about 7 cups of cauliflower (roughly 1 1/2 pounds). Do this for 15-20 minutes, then drain and mash it up in a bowl.
03 -
Toss the leftover cauliflower with a bit of olive oil, some salt, and pepper. Cut the tip off the garlic bulb, drizzle it with olive oil, wrap in foil, and roast them both for 30 minutes. Let garlic cool, then press out the roasted cloves.
04 -
Put butter in a big pot on medium heat. Add the celery, onions, and carrots to the pot, letting them cook for 3-5 minutes until the onions look clear.
05 -
Toss in the parsley, flour, and pepper. Stir everything and let it cook for one minute.
06 -
Pour in the broth gradually and add the bouillon. Toss in the mashed cauliflower too. Let the pot simmer for 15 minutes to soften the veggies.
07 -
Bring the temperature down to medium-low. Stir in the cream and roasted garlic, heating gently. When it’s nice and warm (not boiling), take it off the heat, mix in the cheese, and serve right away.
# Notes:
01 -
This creamy and cheesy soup features roasted and steamed cauliflower, roasted garlic, and a hearty helping of cheddar. It's a veggie-packed way to stay cozy.