Roasted Cauliflower-And-Garlic Soup

1. 1

   Preheat oven to 425u00b0. Cut cauliflower into 2-inch florets; toss with olive oil and 1/2 tsp. salt. Arrange florets in a single layer on a jelly-roll pan. Wrap garlic cloves in aluminum foil, and place on jelly-roll pan with cauliflower.

2. 2

   Bake at 425u00b0 for 30 to 40 minutes or until cauliflower is golden brown, tossing cauliflower every 15 minutes.

3. 3

   Transfer cauliflower to a large Dutch oven. Unwrap garlic, and cool 5 minutes. Peel garlic, and add to cauliflower. Add stock, and bring to a simmer over medium heat; simmer, stirring occasionally, 5 minutes. Let mixture cool 10 minutes.

4. 4

   Process cauliflower mixture, in batches, in a blender until smooth, stopping to scrape down sides as needed.

5. 5

   Return cauliflower mixture to Dutch oven; stir in milk, cheese, and remaining 1 tsp. salt. Cook over low heat, stirring occasionally, 2 to 3 minutes or until thoroughly heated. Add pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.