1 head cauliflower
4 whole cloves garlic
2 tablespoons olive oil
½ cup diced yellow or white onion
½ teaspoon dried thyme (or 2 teaspoons fresh), finely chopped
½ teaspoon dried rosemary (or 2 teaspoon fresh), finely chopped
4 cups low-sodium chicken broth
½ cup milk
6 ounces Cabot Sharp Cheddar, shredded (about 1 ½ cups)
Salt and pepper to taste
Fresh parsley for garnish
Croutons for topping (optional)
To make this recipe, visit Mel’s Kitchen Café.
Photo courtesy of Mel Gunnell.
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