Asiago Roasted Garlic Cauliflower (Printable)
A velvety blend of roasted cauliflower, sweet garlic, and nutty Asiago cheese creates this comforting, gluten-free bowl.
# What You'll Need:
→ 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 tablespoons unsalted butter
→ Broth & Liquids
09 - 4 cups vegetable broth
10 - 2 tablespoons olive oil
→ Seasonings
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper, or to taste
13 - 1/4 teaspoon smoked paprika
14 - 1/8 teaspoon ground nutmeg
→ Garnish
15 - Chopped fresh parsley or chives
16 - Additional grated Asiago cheese
# How To Make It:
01 - Preheat oven to 400°F.
02 - Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and place on a baking sheet with cauliflower florets. Drizzle remaining olive oil over cauliflower and toss to coat evenly.
03 - Roast cauliflower and garlic for 30 minutes, stirring cauliflower halfway through, until golden and tender.
04 - In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
05 - Squeeze roasted garlic cloves from skins and add to the pot along with the roasted cauliflower.
06 - Pour in vegetable broth and bring to a simmer. Cook for 10 minutes to allow flavors to meld.
07 - Remove from heat. Use an immersion blender to puree soup until smooth, or carefully transfer to a blender in batches.
08 - Stir in Asiago cheese and milk. Return to low heat, stirring until cheese melts and soup reaches creamy consistency. Season with salt, pepper, smoked paprika, and nutmeg.
09 - Serve hot, garnished with parsley or chives and extra Asiago cheese if desired.
# Expert Tips:
01 -
- The roasted garlic transforms into a sweet spreadable luxury that melts into every spoonful
- Asiago brings this nutty sharpness that cuts through the vegetables richness without overwhelming
- This soup somehow manages to feel luxurious while being entirely gluten-free and secretly light
02 -
- Reserve some roasted cauliflower florets before pureeing if you want texture contrast in each bowl
- Asiago can vary in saltiness so always taste before adding extra salt
- Hot soup expands rapidly in blenders so never fill more than halfway and vent carefully
03 -
- Roast your vegetables at 425°F if you want even more caramelization and depth
- A splash of white wine added while sautéing the aromatics adds brightness