Creamy Roasted Cauliflower and Parmesan Soup

Goat Cheese and Cranberry Salad
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Ingredients

  • 1 (12-oz) pkg cauliflower florets
  • ½ onion, cut into thin wedges
  • 2 cloves garlic, peeled
  • 1 Tbsp olive oil
  • ¾ tsp Italian seasoning
  • ¼ tsp kosher salt
  • ¼ tsp pepper
  • 1½ Tbsp butter
  • 1½ Tbsp all-purpose flour
  • ½ cup half-and-half
  • ½ (32-oz) carton low sodium vegetable broth
  • ½ cup freshly grated Parmesan cheese
  • 1½ Tbsp pesto

Instructions

  1. Preheat oven to 450°F. Toss together cauliflower, onion, garlic, oil, Italian seasoning, salt, and pepper in a large bowl. Spread mixture on a foil-lined rimmed baking sheet. Roast 20 to 22 minutes or until browned and tender.
  2. 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.
  3. Process roasted cauliflower and 1 cup of broth mixture in a food processor or blender until smooth, scraping sides are needed. Or use an immersion blender.
  4. Stir pureed cauliflower mixture into remaining broth mixture. Cook 2 minutes or until thoroughly heated. Stir in cheese until melted.
  5. Swirl pesto into soup just before serving.

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

  1. Melt butter in a skillet over medium heat. Add breadcrumbs, and cook, stirring, 3 to 4 minutes or until toasted.
  2. Toss together spring mix, vinaigrette, cheese, cranberries, and toasted breadcrumbs.

Nutritional Information

Main Side Total
Servings 3 3
Calories
330
192
522
Fat (g) 23 13 36
Sat. Fat (g) 10 4 14
Protein (g) 14 3 17
Carb (g) 19 18 37
Fiber (g) 5 2 7
Sodium (mg) 789 176 965
T. Sugs (g) 6 10 16
A. Sugs (g) 0 9 9

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