1 kg - cauliflower (one large head)
2 tbsp - canola oil
1 cup - white onion, chopped
1½ tsp - garlic, chopped
1/3 cup - celery, chopped
1 tbsp - flour
4 cups - cream
2 cups - milk
4 tbsp - Gruyère, grated
1 tbsp - green onion, sliced
Preheat the oven to 350F.
Cut the cauliflower into one-inch pieces (including the stalks). Toss with 1 tbsp canola oil and season with sea salt and freshly cracked pepper. Roast the cauliflower on a sheet pan for about 25 minutes until tender and golden brown. The darker the colour, the more roasted flavour you’ll get.
In a large pot over medium high heat add 1 tbsp canola oil, onions, garlic and celery. Sauté for a few minutes until soft. Dust the flour over mixture and sauté until the flour is lightly cooked. Add the roasted cauliflower, cream and milk and bring to a boil. Purée with an immersion blender until smooth and season to taste with sea salt and freshly cracked pepper. Bring soup back to a boil then simmer over low heat for 5 minutes.
Remove the soup from heat, add the grated Gruyère and green onions and stir until the cheese is melted.
Cauliflower, White LARGE (ea)
Crisco Canola Oil (946ml)
Onion, White (approx 291g) (each)
Garlic, California (approx 52g per bulb) (each)
Celery, Stalk LARGE (ea)
Robin Hood All Purpose Flour (2.5kg)
Dairyland Whipping Cream 36% Old Fashioned (1L)
Dairyland 2% Milk (1L)
Emmi Le Gruyere (Switzerland) (kg)
Onion, Green (ea)