Creamy Roasted Cauliflower, Potato, and Cheese Bisque (for 2)


First, we blast-roast cauliflower (florets and stems) to bring out the optimal flavor. Then we move to the stovetop and saute celery, onions, garlic, shallots, and carrots, add vegetable broth, and a few potatoes, bring to a long simmer, add the roasted cauliflower, and continue cooking low and slow until just right.  Near the finish, we add fresh parsley, thyme, dill, Jack cheese, and light cream, and blend into a smooth, luxurious bisque. #SpringComfortFood

Prefer vegan/no dairy? Ask in the notes section.

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