Roasted Garlic & Cauliflower Soup

We attended the annual movie night for Haynes & Boone’s women clients and business colleagues.   As always, it was a lovely event.  So many delightful women in one place!  The Jeanne Toussaint (specialty drink) was delicious. This year’s choice of Ocean’s 8 was similar, so many fabulous actresses in one movie!   The vegan cream soup served to Anne Hathaway’s character plays a big part in the movie.  You can make this recipe vegan with just a few changes (vegetable broth, vegan butter, etc.).  I left the ipecac out, but that’s up to you.

AuthorTheGBYCategory, DifficultyBeginner

Roasted Garlic Cauliflower Soup- The GBY

Yields1 Serving

 1 Cauliflower head, cut into florets
 5 Garlic cloves, chopped
 2 tbsp Olive Oil
 Salt and Pepper
 1 cup Chicken broth
 2 tbsp Heavy Cream
 1 tbsp Butter
 Cheddar cheese, shredded
 Bacon bits

1

Preheat over to 400 degrees.

2

Mix the cauliflower, garlic, salt & pepper and olive oil. Place on a baking pan and roast for 30 minutes or until tender and slightly browned.

3

Pour the contents of the baking pan into a 2 QT sauce pan, add chicken broth. Bring to a boil, cover and simmer for 20 minutes. Using an immersion blender, blend until smooth. Add butter and cream. Serve hot with bacon and cheddar cheese.

Ingredients

 1 Cauliflower head, cut into florets
 5 Garlic cloves, chopped
 2 tbsp Olive Oil
 Salt and Pepper
 1 cup Chicken broth
 2 tbsp Heavy Cream
 1 tbsp Butter
 Cheddar cheese, shredded
 Bacon bits

Directions

1

Preheat over to 400 degrees.

2

Mix the cauliflower, garlic, salt & pepper and olive oil. Place on a baking pan and roast for 30 minutes or until tender and slightly browned.

3

Pour the contents of the baking pan into a 2 QT sauce pan, add chicken broth. Bring to a boil, cover and simmer for 20 minutes. Using an immersion blender, blend until smooth. Add butter and cream. Serve hot with bacon and cheddar cheese.

Roasted Garlic & Cauliflower Soup

(Photography by: Mark Farinholt)

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