Roasted Cauliflower and White Cheddar Soup
One large head of cauliflower
3 Tablespoons of olive oil
Salt and pepper
3 Tablespoons of butter
1 large onion
2 stalks of celery
2 cloves of garlic, sliced
3 Tablespoons of flour
4 cups of chicken stock
1 cup of shredded white cheddar
4 slices of bacon chopped, one cup of croutons, and fresh parsley,for garnish (optional)
Preheat oven to 400 degrees
Cut the cauliflower into florets and place on a baking sheet. Drizzle with the oil olive, salt and pepper to taste, and toss.
Roast the cauliflower for 15-20 minutes until it starts to get golden brown, like this:
While the cauliflower is roasting, melt the butter over medium heat in a large pot. Add the onion and celery to the butter and sauté for 4-5 minutes. Add the garlic and cook for another minute. Add the flour and cook for one minute, stirring until you get the consistency of wet sand with the flour and butter.
Slowly pour in the chicken stock while stirring. Add the roasted cauliflower to the pot. Bring the soup to a boil, then lower heat and reduce to a simmer. Simmer the soup for 20 minutes.
Remove from heat and add the cheese. Using a immersion blender, blend soup to desired consistency, it is great chunky or super smooth!
Serve with chopped bacon, croutons, and chopped parsley if desired.