Cheesy-Buffalo Roasted Cauliflower-Potato Soup

• 1 head cauliflower or 2 1/2-3 lbs cauliflower, core removed & cut into florets
• 2 russet potatoes or 1 1/2 lbs russet potatoes, peeled & cubed
• 2 1/2 tablespoons olive oil, divided
• kosher salt (to taste)
• ground pepper (to taste)
• 1/2 cup chopped shallot
• 1 tablespoon minced garlic
• 1/2 teaspoon dried thyme
• 4 cups chicken stock
• 1 cup heavy cream
• 2 cups shredded monterey jack cheese
• 1/2 cup red hot buffalo wing sauce (I used Frank's)

1. Preheat oven to 400 degrees F. Prepare a large rimmed baking tray with foil and spray with cooking spray. In a large bowl, toss cauliflower & potatoes with the 2 Tablespoons olive oil, salt & pepper. roast in the over for 20 minutes or until tender.
2. Meanwhile, in a large Dutch oven over medium heat, saute shallot in remaining 1/2 Tablespoon olive oil until soft about 3-4 minutes. Add garlic & thyme, cooking until fragrant, about 30 seconds.
3. Pour in chicken stock, roasted cauliflower and potatoes. Bring to a boil and simmer for about 15 minutes, uncovered.
4. Puree in blender in batches. Add puree back to the pot and warm the soup to a slight simmer. Add cream, cheese and buffalo sauce. Stir until cheese is melted and soup is warmed through.
5. Drizzle a little Frank's on top for an extra kick -- ENJOY!

cauliflower, potatoes, olive oil, kosher salt, ground pepper, shallot, garlic, thyme, chicken stock, heavy cream, shredded monterey jack cheese, red hot buffalo wing sauce

Taken from www.food.com/recipe/cheesy-buffalo-roasted-cauliflower-potato-soup-493646 (may not work)