Roasted Cauliflower and Garlic Soup Recipe | Valerie Bertinelli
This Roasted Cauliflower and Garlic Soup recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love. Get the recipe now.
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Cooking tools:
- Blender
- Dutch oven
- Oven
- Stove
- Baking sheet
- Kitchen towel
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
Ingredients
- 1 head cauliflower, cut into 2-inch pieces (about 8 cups)
- 30 cloves garlic, peeled
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 1 pound russet potatoes, peeled and cut into 1/2-inch chunks
- 2 stalks celery, chopped
- 1 yellow onion, chopped
- 1 tablespoon fresh thyme leaves
- 1 cup dry white wine
- One 6-ounce piece Parmesan rind
- 6 cups low-sodium chicken broth
- Freshly grated Parmesan, for garnish
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