Cheddar Cauliflower Roasted Garlic (Printable Version)
A velvety blend of roasted cauliflower, caramelized garlic, and sharp cheddar cheese that delivers comfort in every spoonful.
# Everything You’ll Need:
→ Main Ingredients
01 -
Cauliflower, medium-sized head, roasted
02 -
Garlic, whole head, roasted
03 -
Onion, finely chopped
04 -
Olive oil, 2 tablespoons
05 -
Vegetable broth, 4 cups
06 -
Milk or cream, 1 cup
07 -
Sharp cheddar cheese, shredded, 1 1/2 cups
08 -
Salt, to taste
09 -
Black pepper, freshly ground, to taste
10 -
Fresh herbs, chopped, optional
# Steps to Cook:
01 -
Preheat the oven to 200°C (400°F). Cut the cauliflower into florets and place on a baking sheet. Slice off the top of the garlic head, drizzle both with olive oil, and roast for 20–25 minutes until tender and caramelized.
02 -
In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
03 -
Add the roasted cauliflower, squeezed roasted garlic cloves, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
04 -
Use an immersion blender or transfer the mixture to a stand blender and blend until smooth and creamy.
05 -
Stir in the milk or cream and shredded cheddar cheese. Heat gently until the cheese is melted and the soup is velvety.
06 -
Season the soup with salt and freshly ground black pepper. Garnish with fresh herbs if desired and serve warm.
# Extra Suggestions:
01 -
For a vegan version, substitute plant-based milk and cheese. Adjust seasoning to taste.
02 -
For added variety, include a pinch of chili flakes or serve with a side of crusty bread or salad.