| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 1 large head of cauliflower cut into florets, seasoned with salt and pepper
- 2 tablespoons olive oil divided
- 1 tablespoon butter
- 2 leeks thinly sliced (white and light green parts only)
- 2 cloves garlic minced
- 2 tablespoons fresh thyme chopped
- 3 tablespoons flour
- 4 cups chicken stock (can substitute vegetable stock)
- 1 cup 2% milk
- 8 oz. aged white cheddar grated
- salt and pepper to taste
Ingredients
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Instructions
- Preheat you oven to 425. Spread the cauliflower florets on a baking sheet lined with tin foil. Drizzle with one tablespoon of olive oil, and season with salt and pepper.
- Roast the cauliflower for 425 minutes, until cooked through and golden brown on the bottom. Remove from oven and set aside.
- In a large pot [can be done while cauliflower is roasting], add the remaining tablespoon of olive oil and butter over medium heat. Add the leaks, and cook for 10-12 minutes.
- Add the garlic and thyme and cook for an additional two minutes.
- Add the roasted cauliflower to the pot. Sprinkle the flour over top, stirring until dissolved - about 30 seconds.
- Add the chicken stock and milk. Bring to a boil and then let simmer on low for 5 five minutes.
- Using an immersion blender, puree the soup until smooth [alternatively, you can transfer to soup to a blender and pulse until smooth].
- Add the cheese, and let simmer for an additional five minutes.
- Serve and enjoy!
Recipe Notes
Our wine choice: The 2013 Rachis by Randy Hester Sauvignon Blanc. This clean, crisp, and refreshing white has notes of honey and citrus. A wonderful white to share with this soup! Cheers!
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