Asiago Roasted Garlic Cauliflower (Print)
A velvety blend of roasted cauliflower and garlic, enriched with nutty Asiago cheese for a comforting, gluten-free bowl.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 large yellow onion, chopped
03 - 2 medium carrots, peeled and sliced
04 - 1 celery stalk, chopped
05 - 1 whole garlic bulb
→ Dairy & Cheese
06 - 1 cup grated Asiago cheese
07 - 1 cup whole milk or half-and-half
08 - 2 tbsp unsalted butter
→ Broth & Liquids
09 - 4 cups vegetable broth
10 - 2 tbsp olive oil
→ Seasonings
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper, or to taste
13 - 1/4 tsp smoked paprika
14 - 1/8 tsp ground nutmeg
→ Garnish
15 - Chopped fresh parsley or chives
16 - Additional grated Asiago cheese
# How to Make:
01 - Preheat oven to 400°F.
02 - Slice the top off the garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil, and place on a baking sheet with cauliflower florets. Drizzle remaining olive oil over cauliflower and toss to coat.
03 - Roast cauliflower and garlic for 30 minutes, stirring cauliflower halfway through, until golden and tender.
04 - In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
05 - Squeeze roasted garlic cloves from skins and add to the pot along with the roasted cauliflower.
06 - Pour in vegetable broth and bring to a simmer. Cook 10 minutes for flavors to meld.
07 - Remove from heat. Use an immersion blender to puree soup until smooth, or carefully transfer to a blender in batches.
08 - Stir in Asiago cheese and milk. Return to low heat, stirring until cheese melts and soup is creamy. Season with salt, pepper, smoked paprika, and nutmeg.
09 - Serve hot, garnished with parsley or chives and extra Asiago cheese if desired.
# Expert Advice:
01 -
- The roasted garlic becomes this sweet, mellow undertone that makes people think you simmered this all day
- Asiago brings this nutty, sharp punch that elevates cauliflower from boring to absolutely crave-worthy
02 -
- Hot soup expands rapidly in blenders, so always leave the vent open or remove the center cap to prevent explosive pressure buildup
- Asiago cheese varies in saltiness, so always taste and adjust seasoning after the cheese has fully melted
03 -
- Roast the vegetables and garlic up to two days ahead and refrigerate until ready to make the soup
- If soup seems too thick after pureeing, add warm broth one quarter cup at a time until perfect