Cheddar Cauliflower Garlic (Print Version)
# Ingredients:
→ Vegetables
01 -
1 cup finely chopped celery
02 -
1 1/2 cups diced sweet onion (medium size)
03 -
1 1/2 cups diced carrots
04 -
1 head of garlic
05 -
2 medium cauliflower heads, broken into florets
→ Dairy & Fats
06 -
3 cups sharp white cheddar, shredded
07 -
2 tablespoons butter
08 -
2 tablespoons olive oil (divided)
09 -
1/2 cup heavy whipping cream
→ Pantry Items
10 -
1 teaspoon ground black pepper
11 -
1 tablespoon parsley, dried
12 -
2 cubes of chicken or veggie bouillon
13 -
6 cups broth (vegetable or chicken)
14 -
1/3 cup plain all-purpose flour
# Instructions:
01 -
Set your oven to 400°F and let it preheat.
02 -
Steam about 7 cups of cauliflower florets for around 15-20 minutes. Once very tender, drain and mash them well in a bowl.
03 -
Place the leftover cauliflower in a bowl, coat with 1/2 tablespoon olive oil and season with pepper and a pinch of salt. Trim garlic head, pour 1/2 teaspoon olive oil on top, wrap it in foil. Roast both for half an hour. Once cooled, squeeze out the roasted garlic cloves.
04 -
In a big pot, melt butter over medium heat. Toss in chopped onion, carrots, and celery. Stir occasionally as they soften, which should take 3-5 minutes.
05 -
Combine the flour with parsley and pepper in the same pot. Keep stirring while cooking for a minute.
06 -
Slowly mix in the broth, then add the bouillon cubes and the mashed cauliflower. Let it all simmer for about 15 minutes until vegetables soften.
07 -
Turn the heat to low. Stir in the roasted garlic and cream. Once it’s hot (but not bubbling), turn off the heat, mix in the cheese, and serve warm.
# Notes:
01 -
This smooth and hearty dish blends the flavor of roasted garlic with creamy cauliflower and cheddar. A cozy way to add veggies to your meal.