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“Warm, cheesey, creamy, and delicious!”
READY IN:
50mins
SERVES:
6-8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil. Boil the cauliflower until tender, about 4 minutes. Drain and let cool slightly. Trim the stems from 18 of the cauliflower peices and cut the crown into mini florets about 1/2" wide; set aside. Reserve the trimmed stems with the remaining larger pieces.
  2. Mel the butter in a 4 quart saucepan over medium-low heat. Add the onion and 1/4 tsp salt and cook, stirring frequently until soft, 10-12 minutes.
  3. Add the garlic and cook until the aroma subsides, 2-3 minutes. Increase the heat to medium, add the flour, nutmeg, and cayenne and cook for 3 minutes, stirring constantly. Whisk in the broth, cream, and 2 cups of water. Add the thyme and bring to a simmer. Stir in the cheese until melted and simmer for 5 minutes to develop the flavors.
  4. Remove and discard the thyme stems and stir in the larger cauliflower pieces and reserved stems. Working in batches, puree the soup in a blender. Return the soup to the pot, season with salt and pepper to taste. Add the mini cauliflower florets and rehea gently before serving.

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