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Prep Time
5 Mins
Cook Time
51 Mins
Other Time
15 Mins
Yield
4 servings (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine cauliflower and 2 teaspoons oil in a bowl, tossing gently to coat. Spread cauliflower in a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 400° for 30 minutes or until browned, stirring occasionally.

Step 3

Heat remaining 1 teaspoon oil in a Dutch oven over medium heat. Add leek, celery, and garlic; sauté 5 minutes or until tender. Add roasted cauliflower and thyme; sauté 1 minute. Add broth, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat; cool 15 minutes.

Step 4

Place half of cauliflower mixture in a blender or food processor; process until smooth. Return purée to pan. Combine milk and flour in a small bowl. Stir with a whisk; add to pan. Bring to a simmer, and cook 3 minutes or until thickened, stirring constantly with a whisk.

Oxmoor House Healthy Eating Collection

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