Beazell's Cook Book

Buffalo Roasted Cauliflower/Potato Soup by S. Hutchins

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export
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!!!


Only registered unsers may submit comments, please log in if you want o comment