Roasted Cauliflower and Aged White Cheddar Soup

26 Jan

Do you ever find yourself staring into the fridge wondering “What the hell am I going to do with that“? I do. Although I love cooking I’m not very innovative – I am much better at following recipes than creating my own. I had a whole head of cauliflower in my fridge this week and was at a loss as to what to do with it. As if she could read my mind, a friend of mine randomly emailed me a link to a site with many different cauliflower recipes, called The site is similar to Pinterest but entirely focused on food.

It took me no time to find a use for my head of cauliflower; Roasted Cauliflower and Aged White Cheddar Soup from Closet Cooking would be dinner! The final product was an incredibly delicious soup with a velvety smooth texture and cheesy, rich flavour. It had a lot more flavour than I was expecting. Although the recipe is vegetarian (if you opt to use vegetable broth), the amount of cheese and cream/milk added probably nudge this tasty dish out of the “healthy” category but enjoy it for what it is; a yummy, filling way to get some more veggies into your diet.

Roasted Cauliflower & Aged White Cheddar Soup – Serves 4

1 small head of cauliflower, cut into florets
2 tablespoons of olive oil
Salt and pepper to taste
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon fresh thyme, chopped
3 cups of vegetable or chicken broth
1 1/2 cups of grated aged white cheddar
1 cup of milk or cream (I used half and half)
Salt and pepper to taste

Toss the cauliflower florets into the two tablespoons of 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 to 30 minutes.

Heat the oil in a large saucepan over medium heat, add the onion and saute until tender, about 5 to 7 minutes.

Add the garlic and thyme and saute until fragrant, about a minute. Add the broth, deglaze the pan, add the roasted cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Puree the soup in a blender or with a stick blender until it reaches your desired consistency.

Mix in the cheese, let it melt without bringing it to boil again. Mix in the milk (or cream), season with salt and pepper and remove from heat.

Recipe from Closet Cooking.


One Response to “Roasted Cauliflower and Aged White Cheddar Soup”

  1. scarletrosita January 26, 2013 at 7:07 pm #

    That does look very good indeed (2 of my favourites in a bowl)

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