Beazell's Cook Book

Buffalo Roasted Cauliflower/Potato Soup by S. Hutchins

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1 head (about 2-1/2-3 lbs) cauliflower, core removed and cut into florets
2 (about 1-1/2 lbs) russet potatoes, peeled and cubed
2-1/2 Tbsp. olive oil, divided
Beazell's Cajun Seasoning
1/2 cup shallot, chopped
1 Tbsp. garlic, minced
1/2 tsp. Thyme, dried
4 cups chicken stock, low sodium
1 cup heavy cream
2 cups shredded Monterey Jack cheese, packed
1/3 cup Frank's Buffalo RedHot Wing Sauce
 
Preheat oven to 400 degrees F. Prepare a large rimmed baking tray with foil and spray with cooking spray. In a large bowl, toss cauliflower and potatoes with 2 Tablespoons olive oil and a few shakes of Beazell's Cajun Seasoning. Roast in the oven for 20 minutes or until tender.
 
Meanwhile, in a large Dutch oven over medium heat, sauté shallot in remaining 1/2 Tablespoon olive oil until soft; about 3-4 minutes. Add garlic and thyme, cooking until fragrant, about 30 seconds. Pour in chicken stock, roasted cauliflower and potatoes. Bring to a boil and simmer for about 15 minutes, uncovered.
 
Puree in blender in batches. Add puree back to the pot and warm the soup to a slight simmer. Add cream, cheese and wing sauce. Stir until cheese is melted and soup is warmed through.

Sprinkle the top with Beazell's for an extra little kick!!!

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