by Caitlin Saniga
- 1 head cauliflower, chopped into florets (I used golden cauliflower.)
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- salt and pepper
- 1 medium potato, peeled and cubed
- 1/4 teaspoon dried thyme
- 1/4 cup white wine
- 3 cups vegetable broth
- 1 cup heavy whipping cream
- 1/4 cup fresh grated Parmesan cheese
Preheat the oven to 425 degrees. Toss the cauliflower in 1 teaspoon of olive oil until lightly coated. Season with salt and pepper. Spread the cauliflower in a single layer on a parchment-lined baking sheet, and roast for 15 minutes. Stir the cauliflower, spread in a single layer, and roast for an additional 15 to 20 minutes, or until golden brown at the edges. Set aside.
In a large pot, heat the remaining olive oil over medium-low. Stir in the onion, and season with salt and pepper. Cook until translucent and golden, 5-7 minutes. Add the potato and thyme, and increase the heat to medium. Cook for 2 minutes, stirring occasionally as the potato will begin to stick. Deglaze the pan with wine, and let it simmer for 2 minutes. Pour in the vegetable broth, and bring the soup to a boil. Reduce the heat, cover, and simmer for 10 minutes, or until the potatoes are soft enough to puree.
Puree the potatoes in the broth with an immersion blender until smooth. Add the cauliflower and heavy whipping cream. Simmer for another 10 minutes to allow the flavors to meld. Stir in the cheese until melted and combined. Serve hot.
Makes 4 servings.
Recipe adapted from: The Cookie Writer