Asiago Roasted Garlic Cauliflower (Printable)

Rich, creamy cauliflower blended with roasted garlic and aged Asiago cheese for a comforting, gluten-free bowl.

# What You’ll Need:

→ Vegetables

01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 large yellow onion, chopped
03 - 2 medium carrots, peeled and sliced
04 - 1 celery stalk, chopped
05 - 1 whole garlic bulb

→ Dairy & Cheese

06 - 1 cup grated Asiago cheese
07 - 1 cup whole milk or half-and-half
08 - 2 tablespoons unsalted butter

→ Broth & Liquids

09 - 4 cups vegetable broth
10 - 2 tablespoons olive oil

→ Seasonings

11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper, or to taste
13 - 1/4 teaspoon smoked paprika
14 - 1/8 teaspoon ground nutmeg

→ Garnish

15 - Chopped fresh parsley or chives
16 - Additional grated Asiago cheese

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and place on a baking sheet.
03 - Place cauliflower florets on the baking sheet with the garlic. Drizzle remaining olive oil over cauliflower and toss to coat evenly.
04 - Roast cauliflower and garlic for 30 minutes, stirring cauliflower halfway through, until golden and tender.
05 - In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
06 - Squeeze roasted garlic cloves from skins and add to the pot along with the roasted cauliflower.
07 - Pour in vegetable broth and bring to a simmer. Cook for 10 minutes to allow flavors to meld.
08 - Remove from heat. Use an immersion blender to puree soup until smooth, or carefully transfer to a blender in batches.
09 - Stir in Asiago cheese and milk. Return to low heat, stirring constantly until cheese melts completely and soup reaches creamy consistency.
10 - Season with salt, pepper, smoked paprika, and nutmeg. Serve hot, garnished with parsley or chives and extra Asiago cheese if desired.

# Expert Tips:

01 -
  • The roasted garlic transforms into something almost buttery and mild, so even garlic skeptics love it
  • Asiago adds this nutty depth that Parmesan just cant match, making it feel like a restaurant soup
02 -
  • Dont rush the roasting step because those caramelized edges on the cauliflower are where the deep flavor lives
  • Blend in batches if using a regular blender, and never fill it more than halfway with hot liquid
03 -
  • The soup tastes even better the next day as flavors continue to develop in the refrigerator
  • If reheating, add a splash of milk since it thickens considerably overnight

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