Cheesy Cauliflower Soup

• Vegetarian

• Produce

  • 1 large head Cauliflower
  • 1 tsp Garlic
  • 1 tsp Onion powder

• Refrigerated

  • 2 cups Almond milk

• Canned Goods

  • 2 cups Vegetable stock

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 1/2 cups Cheddar cheese, grated

• Liquids

  • 2 tbsp Water

Found on ourlittleeverything.com

Description

Directions

• In a large stock pot, heat the olive oil over medium heat. Add garlic and cook until lightly browned, about 1 minute. Add the cauliflower and onion powder. Stir to combine. Add the water and cover to steam the cauliflower until tender, stirring occasionally for 5-7 minutes.
• While the cauliflower is steaming, combine the flour with 1/4 Cup of the vegetable stock set aside.
• Once the cauliflower is tender, add the remaining vegetable stock to the pot along with the milk. Increase the heat and bring to a boil. Add the flour mixture, lower the heat back down and simmer about 5 minutes until thickened.
• Turn off the heat and gradually mix in the cheddar cheese stirring until smooth. Taste and add salt and pepper as needed. Serve hot, topped with extra cheese and/or scallions if desired.