Asiago Cauliflower Soup

My boyfriend hates cauliflower. And I mean HATES. I’ve tried everything… breaded and drenched in buffalo sauce, riced, thrown frozen in a smoothie. He can still always taste it, then it’s all downhill from there. That is, until I paired it with tons of roasted garlic and Asiago cheese in this gorgeous soup. Tastes hardly anything like cauliflower, so even the pickiest taste buds won’t be able to detect it. Load on that garlic and cheese and you’re good to go.

1 head cauliflower, cut into florets
5 tbsp olive oil
salt and pepper, to taste
3 heads of garlic
1 yellow onion, diced
2 tsp dried thyme
4 cups vegetable broth
3/4 cup Asiago cheese, grated
1/2 lemon, juiced

::Optional Crunchy Topping::
1 tbsp raw quinoa
1 tbsp Italian breadcrumbs
1 tbsp panko breadcrumbs
1/4 cup Asiago cheese, grated
salt and pepper, to taste

4-6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes

Start by preheating the oven to 425 degrees Fahrenheit. Arrange the cauliflower on a baking sheet and drizzle with olive oil, then season with salt and pepper. Cut the top 1/4 off the heads of the garlic, drizzle with olive oil, and wrap in foil; place on the baking sheet with the cauliflower. Roast the cauliflower and garlic in the oven until the cauliflower is lightly browned, about 20-30 minutes mixing halfway through. Carefully remove the cauliflower from the tray and set aside. Unwrap the garlic and remove the skin from the cloves.

Heat 2 tbsp of oil in the rice cooker on STEAM. Add the onion and cook until starting to soften, about 3-5 minutes. Add the thyme and stir; cook about 2 minutes until fragrant. Then, add the broth, roasted cauliflower and garlic. Bring the mixture to a boil and simmer for 10 minutes. Then carefully transfer the soup to a blander and blend until smooth. Transfer back to the rice cooker set on KEEP WARM.

Mix in the Asiago cheese until it melts into the soup. Serve in bowls with optional quinoa topping.

::For Topping::
Heat the quinoa in a pan over medium heat for about 5 minutes. Mix in the breadcrumbs and toast for a minute or two. Serve as a garnish on the soup.

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