Roasted Garlic and Cauliflower

Ingredients

Olive oil, salt, pepper
8 cloves garlic, lightly smashed
1 head cauliflower, cut into florets
2 ribs celery, diced
1 yellow onion, diced
1 white onion, diced
4 cups vegetable broth
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
1 tsp cumin
1 tsp turmeric
1/2 cup white cheddar, grated
A little more grated cheese for topping the bowls
2 sprigs parsely
Something for dipping (sourdough, rye, tortilla chips)

Instructions

• Coat cauliflower and garlic with olive oil and roast on a sheet until brown (~20min). Don't over-roast it because it's going into a pot to boil after! And make sure not to overcrowd the sheet or the cauliflower will steam and won't brown (still good but doesn't have that nice, earthy flavor).

• When cauliflower’s “gettin close", heat a dutch oven with a couple tbsp of olive oil on medium-high. When hot, add the onions and garlic. Sauté 4-6 minutes until aromatic.

• When cauliflower is done, separate the garlic and chop it up (and eat 2, srsly they are so good).

• Add the cauliflower, garlic, broth, bay leaf, rosemary, and thyme to the dutch oven.

• Bring to a boil, then simmer until the cauliflower is cooked through (10-15ish, honestly I’d go by feel on this one).

• Blend in batches until smooth, or use an immersion blender (I really want one).

• Add cheddar, stir until mixed

• Add cumin, turmeric, salt and pepper to taste

• Serve in a bowl topped with cheese, parsley, and dipper/crouton of choice

Musings

I want to try this with basil instead of parsley - for some reason that sounds tasty.