Cheddar Buffalo Cauliflower Soup

By Ambitious Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment.
2. Toss the cauliflower florets with 1 to 2 tablespoons olive oil, plenty of salt and pepper, and place on the sheet.
3. Peel the outer papery layers off the garlic head, leaving the clove skins on. Cut ¼ inch off the top to expose the cloves, drizzle with olive oil, wrap loosely in foil and place on the sheet with the cauliflower.
4. Roast the cauliflower and garlic for 30 to 35 minutes, flipping halfway, until the cauliflower is golden, tender and caramelized.
5. Meanwhile, heat 1 tablespoon olive oil in a pot over medium heat. Add the diced onion and sauté 5 to 7 minutes until translucent.
6. Let the garlic cool enough to handle, then squeeze the cloves out of their skins.
7. Blend the onion, roasted cauliflower, roasted garlic, broth, ½ teaspoon salt and black pepper until smooth, about 1 minute. Return to the pot over medium heat.
8. Bring to a light simmer over medium-low heat. Stir in 2 or 3 tablespoons buffalo sauce and the 4 ounces shredded sharp cheddar, then simmer 5 to 10 minutes.
9. Taste and add more buffalo sauce if desired, starting small. Serve topped with extra cheddar, scallion greens, chives and a drizzle of buffalo sauce.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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