Ingredients 1 large head of cauliflower
2 tbsp olive oil
1 sweet onion
4 roasted garlic cloves
3 tbsp flour
1 quart chicken or vegetable stock
2 small peeled white potatoes 1/2 inch cubed
1/4 cup heavy whipping cream
8 oz sharp cheddar cheese or Gruyere (grated)
1 tsp kosher salt
fresh cracked black pepper to taste
Instructions Dice onion and sauté, in 2 tables olive oil or grass-fed butter, over medium heat in thick bottomed soup pan.
Add roasted, minced garlic and cook until fragrant.
Dice cauliflower onto small pieces, add and mix well and sauté for a few minutes. (Add a little more olive oil or butter if needed.)
Sprinkle flour over veggies and mix well.Start pouring in chicken stock, while slowly stirring. Add enough chicken stock to cover the cauliflower mixture.
Add cubed potatoes
Add salt and pepper.
Stir and cover with a lid, leaving a crack for steam to escape.
Cook for about 20 minutes, stirring occasionally.
Stir in heavy whipping cream and cheese. Slowly stir until cheese is melted and smooth. Take off heat.
You can eat it like this or, once it is cooled you can blend it in your blender with a few pulses to create a puree.
I leave a few chunks of cauliflower and potato out of the blender for a few meaty bites