Roasted Cauliflower and Cheddar Soup Recipe
1 head of cauliflower
½ large yellow onion
2 tbsp butter
1 box of chicken or vegetable stock
2 tbsp of heavy cream
2 cups of sharp shredded cheddar cheese
Sprinkle of red pepper flakes
Salt and Pepper
Preheat the oven to 425 degrees. Rough chop the cauliflower and place on a baking sheet to roast for about 15 minutes. Remove from the oven when the veggies are slightly brown and crispy.
While the cauliflower is roasting, rough chop the onion and add to a large pot with butter for sautéing. Once the onions are translucent, add the roasted cauliflower and chicken stock. Sprinkle in some red pepper flakes.
Next stir in salt and pepper. Add the cream and stir until fully mixed. Finally add the shredded cheddar cheese. Mix completely. The cheese will melt along the spoon and the pot and should be expected.
Serve while hot! The best topping is some crunchy bacon to make the flavors really pop!
Question of the day: What is your go-to recipe when life gets busy?