Roasting the cauliflower gives this cheese soup great flavor.
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1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
1 small (14 ounce) head cauliflower, cut into florets
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium (1 cup) yellow onion, chopped
1 teaspoon finely chopped fresh garlic
2 tablespoons all-purpose flour
3 cups Land O Lakes® Half & Half
1 (14-ounce) can chicken broth
1/4 teaspoon ground red pepper
16 (3/4-ounce) slices Land O Lakes® Sharp Cheddar American Blend, chopped
4 slices thick-cut bacon, cooked, crumbled
2 tablespoons chopped chives, if desired
Heat oven to 375°F. Line 15x10x1-inch baking pan with parchment paper; set aside.
Melt 2 tablespoons butter in bowl in microwave. Add cauliflower florets, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss lightly to coat. Place onto prepared baking pan; bake 25-30 minutes or until cauliflower is tender and browned.
Melt remaining 2 tablespoons butter in 4-quart saucepan over medium heat until sizzling. Add onion; cook, stirring occasionally, until onions are translucent. Add garlic; continue cooking 5 minutes. Stir in flour, cook 5 minutes. Slowly whisk in half & half and chicken broth. Add cooked cauliflower, red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Transfer one-third cauliflower mixture carefully into 5-cup blender container. Cover; process until smooth. Place into bowl. Repeat with remaining cauliflower mixture.
Return mixture to saucepan. Add cheese; cook over medium-low heat 8-10 minutes, stirring occasionally, until melted and heated through.
Serve warm topped with crumbled bacon and chopped chives, if desired.
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Can’t get enough cauliflower? Neither can we. Roast it. Mash it. Cheese it up. Turn it into soup.