Yields1 Serving

 1 large head cauliflower, cored and roughly chopped
 3 garlic cloves
 3 tbsp olive oil, divided
 ¼ tsp black pepper
 ¼ tsp salt
 1 medium yellow onion, medium dice
 2 medium carrots, medium dice
 2 celery stalks, medium dice
 1 dried bay leaf
 ¼ tsp dried thyme
 ¼ cup whole wheat flour
 4 cups vegetable broth, low sodium
 1 cup 1% milk
 ½ cup white cheddar cheese, reduced fat, shredded

1

Preheat oven to 400 degrees.

2

Core and chop cauliflower (or tear into pieces with your hands). Spread cauliflower and whole garlic cloves in a single layer on baking sheet. Drizzle 1 tablespoon olive oil on top and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Toss to evenly coat.

3

Roast cauliflower for 20 minutes; turning halfway through. Set aside to cool.

4

When garlic cloves are cool enough to handle, remove skin and finely chop.

5

While cauliflower roasts, medium dice onion, carrots and celery.

6

In a large pot heat 2 tablespoons olive oil over medium heat. Add onion and cook for 2-3 minutes, until they begin to soften.

7

Add carrots and celery, cook for 5 minutes.

8

Add chopped garlic, cauliflower, bay leaf, dried thyme and flour. Mix to combine. Cook until flour is well mixed in and begins to disappear, about 2 minutes.

9

Add vegetable broth, stir well, bring to a simmer. Cook for 10 minutes.

10

Stir in milk and cheese and continue mixing until cheese is melted, 2-3 minutes.

11

Discard bay leaf before serving.

Ingredients

 1 large head cauliflower, cored and roughly chopped
 3 garlic cloves
 3 tbsp olive oil, divided
 ¼ tsp black pepper
 ¼ tsp salt
 1 medium yellow onion, medium dice
 2 medium carrots, medium dice
 2 celery stalks, medium dice
 1 dried bay leaf
 ¼ tsp dried thyme
 ¼ cup whole wheat flour
 4 cups vegetable broth, low sodium
 1 cup 1% milk
 ½ cup white cheddar cheese, reduced fat, shredded

Directions

1

Preheat oven to 400 degrees.

2

Core and chop cauliflower (or tear into pieces with your hands). Spread cauliflower and whole garlic cloves in a single layer on baking sheet. Drizzle 1 tablespoon olive oil on top and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Toss to evenly coat.

3

Roast cauliflower for 20 minutes; turning halfway through. Set aside to cool.

4

When garlic cloves are cool enough to handle, remove skin and finely chop.

5

While cauliflower roasts, medium dice onion, carrots and celery.

6

In a large pot heat 2 tablespoons olive oil over medium heat. Add onion and cook for 2-3 minutes, until they begin to soften.

7

Add carrots and celery, cook for 5 minutes.

8

Add chopped garlic, cauliflower, bay leaf, dried thyme and flour. Mix to combine. Cook until flour is well mixed in and begins to disappear, about 2 minutes.

9

Add vegetable broth, stir well, bring to a simmer. Cook for 10 minutes.

10

Stir in milk and cheese and continue mixing until cheese is melted, 2-3 minutes.

11

Discard bay leaf before serving.

Roasted Cauliflower Soup