Review by Lyndee
Ingredients:
1 small head cauliflower, cut into florets (I used a 14 oz bag of
frozen florets)
2 tablespoons oil
salt and pepper to taste
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
3 cups vegetable or chicken broth
1 1/2 cups aged white cheddar, shredded
1 cup milk or cream (I used skim milk)
salt and pepper to taste
4 slices bacon fried and crumbled (optional)
Directions
Toss the cauliflower florets in the oil along with the salt and pepper
and arrange them in a single layer on a large baking sheet. Roast the
cauliflower in a preheated 400F oven until lightly golden brown, about 20-30
minutes.
Slice up bacon and fry in pan with onion and minced garlic. Saute until
tender, about 5-7 minutes. Add thyme and saute until fragrant, about a minute. Add
the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the
heat and simmer, covered, for 20 minutes..
Puree the soup until it reaches your desired consistency with a stick
blender. Mix in the cheese, let it melt without bringing it to boil again. Mix
in the milk, season with salt and pepper and remove from heat.
I made this in the crockpot instead of on the stove. I also added bacon which wasn’t in the
original recipe. It turned out pretty
well. It has a nice smoky taste to it and was easy to make. The biggest issue I had was finding aged
white cheddar at my local grocery stores.
