Garlic Roasted Cauliflower Bisque One Pot Recipe #happilyhomecooking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400°F.

In a Tramontina Dutch oven, add the 2 lb bag of organic pre-washed and pre-cut cauliflower.

Peel and cut the large yellow onion into large chunks and add it to the pot with the cauliflower.

Smash and peel the cloves from the whole head of garlic (about 10-12 cloves) and add them to the pot.

Drizzle about 3 tablespoons of olive oil over the vegetables and season with sea salt and black pepper. Toss everything together to coat.

Roast the vegetables in the oven for about 30 to 40 minutes, checking for doneness around 30 minutes.

After 15 minutes, pull the pot out and toss the vegetables, then return to the oven to finish cooking.

Check the doneness of the cauliflower with a fork; it should slide in easily. If too firm, return to the oven for another 5 to 10 minutes.

Once the cauliflower is tender, bring the pot onto the stovetop.

Add 4 cups of water and 1 heaping tablespoon of Better Than Bouillon to the pot.

Using a KitchenAid immersion blender, puree the soup until smooth. (A pitcher blender can also be used for a smoother texture.)

Add 3 tablespoons of butter to the pureed soup for extra richness.

Squeeze in the juice of half a lemon to brighten the flavors.

Let the soup come to a simmer over low heat to warm everything through.

Taste the soup and adjust seasoning as needed. Optionally, add red pepper flakes or freshly grated Pecorino Romano cheese for extra flavor.

If making ahead, cover and let it sit on low heat to allow flavors to meld.

Serve with warm bread or toast, such as everything bagel chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens