Recipe Details
Ingredients
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1headcauliflower, cut into small florets
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2tablespoonsroasted garlic-flavored extra-virgin olive oil
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¼teaspoonground nutmeg
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2teaspoonsgarlic powder
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1 ½teaspoonssalt
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½teaspoonground black pepper
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1tablespoonbutter
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1onion, finely chopped
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3tablespoonsall-purpose flour
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1(14 ounce) canchicken broth
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1cupmilk
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1tablespoondry sherry
Cooking Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Place cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
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Roast cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
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Melt butter in a large saucepan over medium heat. Add chopped onion; cook and stir until lightly golden brown, about 10 minutes.
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Sprinkle flour over onions and stir to coat. Slowly pour chicken broth and milk into the pan. Mix with a wire whisk until flour is dissolved. Bring to a boil, stirring continuously, until it thickens. Reduce heat to low and stir in sherry and roasted cauliflower. Serve as-is, or blend half and recombine with the rest of the soup for a thicker consistency.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories135 | |
% Daily Value * | |
Total Fat 8g |
10% |
Saturated Fat 2g |
12% |
Cholesterol 10mg |
3% |
Sodium 969mg |
42% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 3g |
11% |
Total Sugars 6g |
|
Protein 4g |
9% |
Vitamin C 46mg |
51% |
Calcium 76mg |
6% |
Iron 1mg |
4% |
Potassium 397mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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