Cauliflower Cheddar Soup

Servings: 4+ servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Ingredients:
1 small head cauliflower, cut into florets
2 tablespoons oil
salt and pepper to taste
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped (I used dry and it was fine)
3 cups vegetable broth
1 1/2 cups aged white cheddar, shredded (I also used gruyere)
1 cup milk or cream
A few dashes of cumin, cayenne and paprika
Shredded chicken/pheasant
salt and pepper to taste

Directions
Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Heat the oil in a large sauce pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Puree the soup until it reaches your desired consistency with a blender.
Mix in the cheese, let it melt and season with salt and pepper.
Mix in the milk and remove from heat.

Modified from: http://www.closetcooking.com/2012/02/roasted-cauliflower-and-aged-white.html

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