1headcauliflowercut into bite-size floretscut into bite-size florets
3tablespoonsolive oildivided
kosher salt and freshly cracked black pepper
1largeyellow onionroughly chopped
4clovesgarlicroughly chopped
4cupsvegetable or chicken broth
2tablespoonsunsalted butter
1tablespoonfresh lemon juiceplus more to taste
½cupshredded manchego cheese
finely chopped chives to garnish
crumbled homemade breadcrumbs to garnish
Instructions
Preheat the oven to 425 degrees F.
Transfer the cauliflower florets onto a parchment lined baking sheet, and toss with 2 tablespoons of olive oil until evenly coated. Space the cauliflower out in a single layer and season liberally with salt and pepper. Transfer to the oven and roast until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway to make sure it’s evenly roasted.
Once the cauliflower is done, heat the remaining olive oil in a large dutch oven over medium heat until shimmering. Add the yellow onion and season with salt. Saute, until the onion is softened and translucent, 5 to 7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
Transfer the cauliflower to the dutch oven. Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to maintain a slow simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
After 20 minutes, add the cheese and butter remove the pot from the heat and let the cheese melt for a few minutes. Using an immersion blender, blend the soup until smooth. Taste and add the lemon juice and stir to combine, adjusting the salt and pepper as needed.
Serve and garnish as needed.
Notes
This freezes really well! Make a double batch, portion it out, pop it in the freezer and you’re sitting pretty!!