Preheat oven to 450°F. Toss together cauliflower, onion, garlic, oil, Italian seasoning, salt, and pepper over a foil-lined large rimmed baking sheet. Roast 25 to 30 minutes or until browned and tender.
Meanwhile, melt butter in a Dutch oven over medium heat. Add flour, stirring constantly 1 minute. Gradually whisk in half-and-half and broth; bring to a simmer, and cook 3 to 5 minutes or until thickened, stirring.
Process roasted cauliflower and 1 cup of broth mixture in a food processor or high-power blender until smooth, scraping sides are needed. Or use an immersion blender.
Stir pureed cauliflower mixture into remaining broth mixture. Cook 2 minutes or until thoroughly heated. Stir in cheese until melted.
Serve pesto with soup.
Side Dish Ingredients
½ Tbsp butter
¼ cup panko breadcrumbs
½ (5-oz) pkg spring mix
3 Tbsp olive oil vinaigrette
¼ cup crumbled goat cheese
¼ cup sweetened dried cranberries
Side Dish Instructions
Melt butter in a skillet over medium heat. Add breadcrumbs, and cook, stirring, 3 to 4 minutes or until toasted.
Toss together spring mix, vinaigrette, cheese, cranberries, and toasted breadcrumbs.
Nutritional Information
Main
Side
Total
Servings
3
3
Fat (g)
23
13
36
Sat. Fat (g)
10
4
14
Protein (g)
14
3
17
Carb (g)
19
17
36
Fiber (g)
5
2
7
T. Sugs (g)
6
10
16
A. Sugs (g)
0
9
9
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