Ingredients
• 1 large head cauliflower, chopped (about 6 cups)
• 1 whole garlic bulb, cloves separated and peeled
• 2 tbsp olive oil (divided)
• Salt & black pepper to taste
• 1 small onion, diced
• 2 cups low-sodium vegetable or chicken broth
• ½ cup milk (dairy or plant-based)
• 1 cup shredded sharp cheddar cheese (plus extra for topping)
• ¼ tsp smoked paprika (optional, for depth)
• Fresh chives or parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets and garlic cloves with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- Roast 25–30 minutes, until tender and golden at the edges.
- In a pot over medium heat, warm remaining 1 tbsp oil. Sauté onion 4–5 minutes until soft.
- Add roasted cauliflower and garlic (including any juices). Pour in broth and simmer 10 minutes.
- Use an immersion blender to purée until smooth (or blend in batches in a regular blender).
- Stir in milk and cheddar cheese. Heat gently (do not boil) until melted and creamy. Add smoked paprika if using.
- Taste and adjust seasoning—add more cheese, salt, or a splash of lemon juice for brightness.
- Serve hot, garnished with extra cheddar and fresh chives.
✨ Great with crusty bread or a crisp green salad!
💡 Make it dairy-free: Use nutritional yeast + vegan cheese and unsweetened almond milk.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 40 mins , Total Time : 55 mins , Servings : 4 , Calories : 180 per serving , Net Carbs: 14g , Fats: 10g , Protein: 10g