A hearty bowl of cauliflower soup is exactly what I need for lunch on rainy days. The flavors of this soup taste better as it sits, making it ideal for quick lunches. You could even portion out the soup into these containers and have it ready to go for when lunchtime rolls around. Roasting cauliflower brings out a delicious nutty flavor and gives the soup a gorgeous silky texture. Hope you love this recipe as much as I do!
1 large head cauliflower
4.5 tsp olive oil
1.5 tsp kosher salt, divided
5 garlic cloves , unpeeled
3 cups reduced sodium vegetable broth
1 cup 2% reduced fat milk
1/2 cup grated manchego or parmesan cheese
Freshly ground black pepper
Pre heat oven to 425F. Cut cauliflower into 2 inch florets; toss with olive oil and 1/2 tsp salt. Arrange florets in a single layer on a pan. Wrap garlic cloves in aluminum foil, and place on same pan with cauliflower. Bake at 425F for 35-40 minutes or until cauliflower every 15 minutes. Transfer cauliflower to a large dutch oven. Unwrap garlic and cool 5 minutes. Peel garlic and add to cauliflower. Add stock and bring to a simmer over medium heat; simmer, stirring occasionally, 5 minutes. Let mixture cool for 10 minutes.
Process cauliflower mixture in batches, in a blender until smooth, stopping to scrape down sides as needed. Return cauliflower mixture to dutch oven; stir in milk, cheese and remaining 1 tsp salt. Cook over low heat, stirring occasionally, 2-3 minutes or until thoroughly heated. Add pepper to taste.