Asiago Roasted Garlic Cauliflower (Print version)

Creamy roasted cauliflower and garlic soup enriched with bold Asiago cheese for a comforting, savory bowl.

# Ingredient List:

→ Vegetables

01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 large yellow onion, chopped
03 - 2 medium carrots, peeled and sliced
04 - 1 celery stalk, chopped
05 - 1 whole garlic bulb

→ Dairy & Cheese

06 - 1 cup grated Asiago cheese
07 - 1 cup whole milk or half-and-half
08 - 2 tbsp unsalted butter

→ Broth & Liquids

09 - 4 cups vegetable broth
10 - 2 tbsp olive oil

→ Seasonings

11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper, or to taste
13 - 1/4 tsp smoked paprika (optional)
14 - 1/8 tsp ground nutmeg (optional)

→ Garnish

15 - Chopped fresh parsley or chives (optional)
16 - Additional grated Asiago cheese

# How To Make It:

01 - Preheat oven to 400°F. Slice the top off the garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil, and place on a baking sheet with cauliflower florets. Drizzle remaining olive oil over cauliflower and toss to coat.
02 - Roast cauliflower and garlic for 30 minutes, stirring cauliflower halfway through, until golden and tender.
03 - In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5-6 minutes until softened.
04 - Squeeze roasted garlic cloves from skins and add to the pot along with the roasted cauliflower. Pour in vegetable broth and bring to a simmer. Cook 10 minutes for flavors to meld.
05 - Remove from heat. Use an immersion blender to puree soup until smooth, or carefully transfer to a blender in batches.
06 - Stir in Asiago cheese and milk. Return to low heat, stirring until cheese melts and soup is creamy. Season with salt, pepper, smoked paprika, and nutmeg.
07 - Serve hot, garnished with parsley or chives and extra Asiago cheese if desired.

# Expert Advice:

01 -
  • The roasted garlic becomes sweet and mellow, not sharp at all, so even garlic skeptics love it
  • Asiago adds this incredible nutty depth that pairs perfectly with the cauliflower's natural sweetness
  • Everything comes together in one hour but tastes like it simmered all afternoon
02 -
  • Don't skip roasting the cauliflower—it develops this nutty sweetness you can't get from boiling or steaming
  • The immersion blender is worth it if you make creamy soups regularly, but a regular blender works fine with caution
  • Let the soup cool slightly before pureeing to avoid splattering hot liquid everywhere
03 -
  • Buy a block of Asiago and grate it yourself—it melts better than pre-shredded cheese which has anti-caking agents
  • Don't rush the roasting step—the golden brown color on the cauliflower translates directly into deeper flavor

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