Okay so who does NOT like roasted cauliflower and garlic? I came across the recipe and that was it, I was in heaven. In fact, I think we have a head of cauliflower in the fridge every week. This is the season to be roasting garlic. That’s another recipe coming soon 🙂
1 large head of cauliflower, cut into florets (this should be about 8 -10 cups)
1 large onion, sliced
2 cloves fresh garlic
2 tbls EVOO
2 14.5 – ounce cans chicken broth (low sodium)
1 cup water
1 bay leaf
1 tsp snipped (fresh thyme) OR 1/4 tsp dried thyme, crushed
1 cup half and half OR 2% milk (less fat)
pinch of sea salt (optional)
pinch of ground black pepper
Pre-heat the oven to 400 degrees. In your large roasting pan or baking pan combine the cauliflower, onion and garlic. Drizzle with EVOO and gently toss to coat it all. Spread the veggies out in an even layer and roast un-covered for 30 mins, stirring them up once.
In a 4 – quart dutch oven OR if you don’t have one, a heavy sauce pan, combine the veggies, broth, water, bay leaf and thyme.
Bring all to a boil; reduce the heat. Simmer (covered) for 20 mins; cool slightly. Remove the bay leaf from the mixture and transfer it to a food processor or blender.
Blend until smooth. Then place it back into the saucepan. Add and stir in the half & half OR 2% milk, pinch of salt and pepper. Heat through *But DO NOT BOIL*
Serve and eat, top with pieces of fresh Thyme.
Photos coyright 2012 Fitnessmomwinecountry