Ingredients

• 1 full cauliflower
• 3 tablespoons olive oil (divided)
• 2 chopped carrots
• 1 teaspoon salt
• 1 diced onion
• 2 cloves garlic (minced)
• 3 cups chicken broth
• 1/2 cup heavy cream
• 2 cups grated extra sharp cheddar cheese

Directions

• 1. Heat oven to 400 degrees. 
• 2. Place cauliflower on a large rimmed baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper and stir to coat.
• 3. Roast cauliflower for 20 minutes, stirring once halfway through cooking.
• 4. When cauliflower has finished roasted, add the remaining tablespoon of olive oil to a large soup pot or dutch oven over medium heat. 
• 5. Add the onion and garlic to the oil and cook for 5 minutes or until onions are soft and translucent.
• 6. Add the chicken broth to the pot along with the roasted cauliflower and bring to a boil. Reduce to a simmer and cook for 15 minutes.
• 7. Use a potato masher to the mash the cauliflower.
• 8. Stir in the heavy cream, and grated cheddar until smooth and creamy.
• 9. Serve with additional cheese, if desired.

Nutrition