Roasted Cauliflower Soup

• Vegetarian
• Gluten free

• Produce

  • 1 large head Cauliflower
  • 4 cloves Garlic
  • 1 Onion, large
  • 4 Shallots
  • 5 Yukon gold potatoes

• Canned Goods

  • 7 cups Vegetable broth

• Condiments

  • 1 tbsp Honey dijon mustard
  • 3 dashes Your favorite hot sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 1 1/2 cups Fontina cheese

Found on arismenu.com

Description

Ingredients

• 1 large head of cauliflower, chopped into small florets
• 4 cloves garlic, finely minced
• 4 tbsp olive oil, divided
• salt and pepper
• 4 shallots, finely minced
• 1 extra large onion, finely chopped
• 7 cups vegetable broth
• 5 yukon gold potatoes, quartered
• 1 tbsp honey dijon mustard
• 3-4 dashes of your favorite hot sauce (I use Chalulah)
• 1 1/2 cups freshly grated fontina cheese (or cheese of choice)

Directions

• Preheat oven to 400. Add cauliflower and garlic to a very large baking dish. Drizzle with 1-2 tablespoons olive oil and season with a generous pinch each of salt and pepper. Bake until browned and softened, about 30 minutes.
• In a large pot, heat 1-2 tbsp olive oil over medium heat. Add onion and shallot, and season with a pinch each of salt and pepper. Cook until tender and fragrant, about 7 minutes.
• Add broth and potatoes. Increase heat to high and bring to a boil. Lower heat, cover and simmer until potatoes are tender, about 10 minutes.
• Add cooked cauliflower and garlic scraping baking dish well into the pot. Add mustard and hot sauce.
• Puree using an immersion blender, high quality stand blender (will likely need to do in batches), or food processor (will also likely require multiple batches. Return to heat and stir in cheese. Add extra salt and pepper if desired. Serve immediately. Leftovers may be stored in the refrigerator in an airtight container for up to one week