Ingredients
1 each Bag of frozen cauliflower
2 tbsp Olive oil
4 cup Chicken broth
4 tbsp Melted butter
5 tbsp Flour
1 1/2 cup Shredded cheddar cheese
1 cup Sour cream
1 Salt to taste
1 Pepper to taste
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Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Spread the cauliflower in a pan to roast in the oven. Sprinkle olive oil over the top of the cauliflower. And roast at 400F until golden. Turn the cauliflower over so that it Browns evenly. Put the chicken broth in a large pan to simmer. I like to use my rice cooker for soup. Add the roasted cauliflower to the chicken broth. And let it simmer. Melt butter in a microwave safe dish and whisk the flour into it. Give it a minute or two in the microwave until it is frothy. Spoon about a cup of broth into the butter and flour and whisk it until smooth. Add the butter, flour and broth back to the soup pan. Add the shredded cheese to the soup and stir gently. Now add the sour cream to the soup and continue stirring until it simmers again and thickens. Salt and pepper to taste. I like to serve it with homemade croutons.