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 olive 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 caramelize and is just tender (roast as little or as much as you like as more color will yield added flavor).
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.
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 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%