Ingredients

The following ingredients have 5 Servings
  • 1 head cauliflower (about 2 pounds)
  • 4 roma tomatoes
  • 1 clove garlic
  • 3 1/2 tablespoons unsalted butter
  • 1/2 large onion (chopped)
  • 1/4 cup flour
  • 1 cup heavy cream (or milk for a skinny version)
  • 1 cup half and half
  • 1 3/4 cup hot water plus 1 1/2 teaspoon better than bouillon (or 1 3/4 cup chicken or vegetable stock)
  • 1 1/2 cup water
  • 1 1/2 teaspoon kosher salt (or 3/4 teaspoon regular salt)
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 cups colby jack cheese (grated)
  • 1/2 cup fontina cheese (grated)
  • 1/4 cup parmesan cheese (grated)
  • pepper to taste

Instruction

  • Heat the oven to 375 degrees.
  • Break up the cauliflower florets, slice the ends off the tomatoes and cut in half and leave the garlic in the paper and place everything on a cookie sheet.
  • Drizzle with olive oil, salt and pepper and toss to coat.
  • Bake for 30-45 minutes or until the cauliflower is beginning to turn golden.
  • Remove from the oven.
  • In a large pot over medium heat, add the butter and melt.
  • Add the onion and saute until tender, about 2 to 3 minutes.
  • Quickly add the flour and stir to combine.
  • Allow to cook for one minute then, while stirring, add the cream, half and half stock (see note), and water.
  • Stir to break up the flour mixture and then add the cauliflower, garlic, and tomatoes.
  • Bring to a boil, and add the worcestershire and mustard and then remove from the heat.
  • Pour half of the soup in a blender with the lid raised a little and while holding the lid, blend until smooth.
  • Repeat with remaining soup and add back to the stove.
  • Bring back to a boil and stir in the cheeses and seasoning to taste.