3 Tbsp. H-E-B Olive Oil, divided
1 medium onion, diced
2 garlic cloves, chopped
1 head of cauliflower outer leaves and core removed, florets chopped
2 c. Central Market Vegetable Broth or water as needed
1 tsp. salt
1 c. H-E-B Shredded 2% Recued Fat Cheese
1 bunch chives, chopped for garnish
Preheat oven to 400F.
On a roasting pan toss the cauliflower florets with 2 Tbsp. of the ol
ive oil, salt and pepper.
Spread cauliflower evenly out on the pan to insure even cooking.
Roast for 30 - 40 minutes until cauliflower starts to brown and caram
elize and is just tender (roast as little or as much as you like as mo
re color will yield added flavor).
In a saucepan saute onion in remaining oil until it just starts to ca
ramelize (about 5 - 8 minutes on medium heat.) Add the roasted caulifl
ower and all the roasted brown bits and remaining oil to the saute pan
and stir-fry for another 1 minute then add in the vegetable broth or
water, 1 cup at a time.
Puree mixture in the pan with an immersion blender until smooth (add
more broth or water as needed to your desired consistency.)
Season to taste with salt and pepper garnish with chopped chives and
Serving size: 8, Calories: 90, Fat Calories: 60, Total Fat: 7g, Satura
ted Fat: 1.5g, Cholesterol: 0mg, Sodium: 95mg, Carbohydrates: 6g, Die
tary Fiber: 2g, Sugar: 3g, Protein: 2g, Iron: 2, Calcium: 2, VitaminC:
80%, VitaminA: 0%