Roast cauliflower blended with local butter and cheese makes this soup a knockout! Try this for dinner and experience the creamy richness of this dish.

Prep icon
Prep time 10 mins
Cook icon
Cook time 40 mins

Ingredients

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Instructions

Step 1

Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

Step 2

Transfer cauliflower florets onto the baking sheet, and toss with olive oil until evenly coated. Space the cauliflower out in a single layer and season with salt and pepper generously. Roast until tender and caramelized on the edges, about 25 to 35 minutes. Toss halfway to make sure they’re evenly roasted.

Step 3

Once the cauliflower is done, heat a large dutch oven over medium heat. Add oil, galic, onion and season with salt. Saute, until soft and translucent. Pour in milk and vegetable broth.

Step 4

Transfer the cauliflower to the dutch oven. Increase the heat to medium-high and bring the mixture to a simmer. Reduce heat to maintain a slow simmer. Cook, stirring occasionally, for 20 minutes. Add Ontario shredded cheese and remove from heat and stir until combined and melted.

Step 5

Using an immersion blender, blend the soup until smooth. Add the lemon juice and stir to combine, adjusting the salt and pepper as needed. Garnish with chopped parsley, pepper and serve with cream.

Nutrition Facts :

Servings : 4
Amount per serving 
Calories            283
Total Fat 23.4g
Saturated Fat 49.1g
Cholesterol 35mg
Sodium 564mg
Total Carbohydrate          12.1g
Dietary Fiber 2.6g
Total Sugars 6.4g
Protein 9.4g
Vitamin D  4mcg
Calcium 208mg
Iron 1mg
Potassium 413mg

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