3Tbsp. H-E-B Olive Oil, divided,
1 mediumonion, diced,
2garlic cloves, chopped,
1head of cauliflower outer leaves and core removed, florets chopped,
2c.Central Market Vegetable Broth or water as needed,
*salt and pepper,
1c.H-E-B Shredded 2% Recued Fat Cheese,
1 bunchchives, chopped for garnish,
1Preheat oven to 400F.
2 On a roasting pan toss the cauliflower florets with 2 Tbsp. of the olive oil, salt and pepper.
3 Spread cauliflower evenly out on the pan to insure even cooking.
4 Roast for 30 - 40 minutes until cauliflower starts to brown and caramelize and is just tender (roast as little or as much as you like as more color will yield added flavor).
5 In a saucepan saute onion in remaining oil until it just starts to caramelize (about 5 - 8 minutes on medium heat.) Add the roasted cauliflower 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.
6 Puree mixture in the pan with an immersion blender until smooth (add more broth or water as needed to your desired consistency.)
7 Season to taste with salt and pepper garnish with chopped chives and cheese.
Serving size: 8, Calories: 90, Fat Calories: 60, Total Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 0mg, Sodium: 95mg, Carbohydrates: 6g, Dietary Fiber: 2g, Sugar: 3g, Protein: 2g, Iron: 2, Calcium: 2, VitaminC: 80%, VitaminA: 0%