Ingredients
1/4 cup half and half, heated
3 1/2 cups vegetable or chicken broth
1 tablespoon fresh thyme
2 cloves garlic, chopped
1 shallot, chopped
Salt and pepper to taste
Salt and pepper to taste
3 tablespoons olive oil (divided 2 tablespoons + 1 tablespoon)
1 large head cauliflower (about 7 cups florets removed)
Step by step
Preheat the oven to 400°F.
Spread the cauliflower florets onto the KitchenAid® Professional-Grade Nonstick Half Sheet Pan. Drizzle with 2 tablespoons olive oil and add salt and pepper to taste. Roast the cauliflower at 400°F for 30 minutes, turning once. Remove from the oven when done.
In a KitchenAid® Sculptured Stainless Steel Stockpot, heat 1 tablespoon olive oil over medium heat. Sauté the shallots, garlic and thyme just until fragrant.
Add the roasted cauliflower and broth to the stockpot. Cover and simmer until the cauliflower is tender (about 20-30 minutes). Add the half and half.
Using the KitchenAid® 2-Speed Hand Blender, blend the soup in the pot until smooth. If the soup is too thick, thin with hot broth or water as needed.
Garnish with leftover herbs, nuts and/or parmesan cheese. Serve warm.