Quick Roasted Cauliflower Soup

• 1 pound Bag Of Frozen Cauliflower
• 1 Tablespoon Olive Oil
• 2 Tablespoons Butter, Unsalted
• 1/4 cups Sweet Onion, Small Diced
• 2 stalks Celery, Diced Or Sliced
• 16 ounces, fluid Chicken Or Vegetable Stock
• 16 ounces, fluid Heavy Whipping Cream
• 1/4 teaspoons Nutmeg
• 2 cups Mozzarella Cheese, Shredded
• 8 ounces, weight Sour Cream

1. 1. Preheat oven to 400F.
2. 2. Cook cauliflower in the microwave until soft, about 8 minutes. Mash with a fork (you want it to be about bite-sized). Toss with olive oil. Spread on a sheet pan and roast until golden, about 5-10 minutes.
3. 3. Melt butter in a stockpot over medium heat. Add onions and celery and saute until translucent. Add roasted cauliflower.
4. 4. Add stock and bring to a simmer. Add heavy cream and nutmeg. Whisk until thickened, about 5 minutes.
5. 5. Add cheese, one cup at a time, making sure it melts and blends completely after each addition.
6. 6. Whisk in sour cream, then reduce heat to low. Taste and season with salt and pepper.
7. Note: I like to top it with cheddar cheese, scallions and bacon bits!

cauliflower, olive oil, butter, ubc, stalks celery, chicken, fluid heavy whipping cream, ubc, mozzarella cheese, cream

Taken from tastykitchen.com/recipes/soups/quick-roasted-cauliflower-soup/ (may not work)