Appetizers / Soups / Salads

Roasted Cauliflower Soup with Pecorino Romano is for Soup.

Roasted Cauliflower Soup with Pecorino Romano takes 15 minutes to prepare.

Roasted Cauliflower Soup with Pecorino Romano takes 40 minutes to cook.

Roasted Cauliflower Soup with Pecorino Romano makes 8 servings.

The ingredients for Roasted Cauliflower Soup with Pecorino Romano are:

-2 TBSP Extra Virgin Olive Oil
-1 Medium Head of Cauliflower, cut into florets
-1 medium Yukon Gold Potato, cut into dice sized pieces
-2 Cloves of Garlic, minced
-1 Onion, Chopped
-32 oz container of Low Sodium, Fat Free Chicken Broth
-1/3 C Fat Free Half & Half
-2 TBSP Grated Pecorino Romano Cheese
-Dash of Grated Nutmeg
-Salt & Pepper to taste

Here is how you make Roasted Cauliflower Soup with Pecorino Romano:

-Preheat oven to 400-Cut up cauliflower & potato & toss on a baking sheet with 1 TBSPof the olive oil & some salt & pepper.-Bake 30 min or so depending on your oven, tossing once...once the cauliflower starts to caramellize & potatoes are fork tender they are done.-In a soup pot heat remaining olive oil & sautee chopped onion & garlic until translucent.-Add broth & simmer-Add roasted veggies -Turn heat off & blend with an emersion blender until smooth-Stir in half & half, nutmeg, & pecorino romano & serve-Makes about 8 servings, 1C eachNumber of Servings: 8Recipe submitted by SparkPeople user BIKINIS4EVER.

The nutritional information for Roasted Cauliflower Soup with Pecorino Romano is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 90.3

• Total Fat: 4.1 g
• Cholesterol: 4.3 mg
• Sodium: 549.6 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 3.1 g
• Protein: 3.6 g