Scott O'Brien

Ingredients

• 1 head cauliflower (bite-size florets)
• 3 tbsp olive oil (divided)
• salt and pepper
• 1 large yellow onion
• 4 cloves of garlic
• 4 cups vegetable or chicken broth
• 2 tbsp unsalted butter
• 1 tbsp fresh lemon juice (more to taste)
• 1/2 cup shredded manchego cheese
• chives & breadcrumbs to garnish

Method

• Preheat oven to 425f
• Roast cauliflower tossed in 2 tbsp oil for 25-35 minutes (toss half way)
• Remaining oil in dutch oven, heat until oil is shimmering
• Add yellow onion, season with salt. Saute until softened and translucent 5-7 minutes
• Add garlic, stir until fragrant (about 30 seconds), add broth
• Add cauliflower to dutch oven, increase heat to medium-high, bring to summer.
• Maintain a slow simmer, stirring occasionally, for 20 minutes.
• After 20 minutes, add cheese and butter, remove from heat, let cheese melt.
• Blend using immersion blender until soup is smooth.
• Add lemon juice, stir to combine.