Asiago Roasted Garlic Cauliflower (Printable)
Creamy roasted cauliflower and garlic soup enriched with bold Asiago cheese for a comforting vegetarian meal.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 large yellow onion, chopped
03 - 2 medium carrots, peeled and sliced
04 - 1 celery stalk, chopped
05 - 1 whole garlic bulb
→ Dairy & Cheese
06 - 1 cup grated Asiago cheese
07 - 1 cup whole milk or half-and-half
08 - 2 tbsp unsalted butter
→ Broth & Liquids
09 - 4 cups vegetable broth
10 - 2 tbsp olive oil
→ Seasonings
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper, or to taste
13 - 1/4 tsp smoked paprika (optional)
14 - 1/8 tsp ground nutmeg (optional)
→ Garnish
15 - Chopped fresh parsley or chives (optional)
16 - Additional grated Asiago cheese
# How-To:
01 - Preheat oven to 400°F.
02 - Slice the top off the garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil, and place on a baking sheet.
03 - Drizzle remaining olive oil over cauliflower florets and toss to coat evenly. Place on the same baking sheet as the garlic.
04 - Roast cauliflower and garlic for 30 minutes, stirring cauliflower halfway through, until golden and tender.
05 - In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5-6 minutes until softened.
06 - Squeeze roasted garlic cloves from skins and add to the pot along with the roasted cauliflower.
07 - Pour in vegetable broth and bring to a simmer. Cook for 10 minutes to allow flavors to meld.
08 - Remove from heat. Use an immersion blender to puree soup until smooth, or carefully transfer to a blender in batches.
09 - Stir in Asiago cheese and milk. Return to low heat, stirring until cheese melts and soup is creamy. Season with salt, pepper, smoked paprika, and nutmeg.
10 - Serve hot, garnished with parsley or chives and extra Asiago cheese if desired.
# Expert Tips:
01 -
- Roasting the cauliflower and garlic first creates depths of flavor you just cannot achieve with raw vegetables
- The texture becomes impossibly silky without any heavy cream
02 -
- The soup thickens as it sits, so add more broth or milk when reheating leftovers
- Asiago varies in saltiness depending on the brand, so always taste before adding extra salt
03 -
- Pat cauliflower dry before roasting to encourage better browning
- Room temperature ingredients incorporate more smoothly when adding cheese and milk