Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon olive oil
  • 2 leeks sliced (use only the white parts)
  • 1 small head of cauliflower, cut into florets (about 9 ounces)
  • 3 cups low sodium vegetable broth 
  • 5 ounces Cabot Seriously Sharp Cheddar, cubed or shredded (about 1¼ cups)
  • Salt, pepper to taste 
  • Handful of chopped chives for garnish

Instruction

  • HEAT olive oil in a large sauce pan and saute leeks for 5-8 minutes until slightly browned.
  • ADD cauliflower florets and broth and let it simmer for 20-25 minutes until softened.  Season it with salt and pepper and remove from heat.  Allow it to cool for a little bit then blend it to a velvety consistency.
  • BRING it back to simmer in the same sauce pan then add cheese letting it melt slowly.  Once melted, taste and adjust the seasonings as needed.
  • GARNISH with chives right before serving.