4teaspoonsolive oilseparated into 1 Tablespoon and 1 teaspoon
Salt
Pepper
2clovesgarlicpressed
1teaspoonfresh thyme¼ teaspoon dried
2cupslow-sodium vegetable brothor chicken broth
1cupsharp cheddar cheeseshredded
½cupmilk
Instructions
Preheat oven to 400 degrees Fahrenheit.
Cut cauliflower into similar sized pieces.
Chop onion into rings and then cut into fourths.
Toss cauliflower and onion with 1 Tablespoon olive oil.
Sprinkle with salt and pepper.
Roast in oven for about 20-25 minutes. Vegetables will begin to brown on the edges.
Cook the garlic and thyme over medium heat for 2-3 minutes or until fragrant.
Add roasted cauliflower and onion to garlic and thyme mixture.
Add 2 cups of vegetable or chicken broth.
Turn heat to high until mixture boils then reduce and simmer for about 15-20 minutes.
Remove from heat and puree mixture with a stick blender. Or transfer to a food processor in batches.
Stir in cheese and milk.
Notes
Vegan and allergy friendly tips: use vegetable broth and leave out cheese. Add rice milk or soy milk instead. Freezing tips: store up to 2 months in freezer.