Thursday, April 3, 2014

Roasted Cauliflower White Chili

New favorite soup.  Boom.  I said it.  I mean, I have a lot of favorite soups, but this is the current winner.  I've mentioned that I'm a little obsessed with roasted cauliflower lately.  Adding it to my white chili was the best idea I've had in a long, long time.

Roasted Cauliflower White Chili
Printable Recipe
Serves 6


2 tablespoons olive oil, divided
1/2 head roasted cauliflower, cut into small chunks
1 medium onion, chopped
3 cloves garlic, minced

1 can (15 ounces each) white beans, drained and rinsed
1 can (15 ounce) corn, drained
1 can (4 ounces) diced green chiles
1/4 teaspoon chili powder
1/2 teaspoon dried cilantro
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried oregano
2 cups vegetable broth 
1/2 cup milk
1 cup sour cream, room temperature

1) In a large bowl, toss the cauliflower in 1 tablespoon olive oil until well coated; season with salt and pepper to taste.  Place on a large baking sheet in a single layer.  Roast the cauliflower at 400 degrees for 20-30 minutes until lightly golden brown.  Set aside.

2) While cauliflower is roasting, heat 1 tablespoon olive oil in a large pot.  Add onion and cook until translucent; add garlic, cooking until fragrant.
2) Add the beans, corn, seasonings, and broth and bring to a boil. Reduce heat and simmer for 30 minutes.  Add cauliflower and stir to combine.
3) Remove soup from heat and stir in milk. 
Just before serving, place the sour cream into a large bowl. Add two to three ladles of hot soup and stir to combine with the sour cream. Pour back into the soup pot and stir.  Enjoy!


  1. After the first bite, Marc said, "Ooh, this is good!"
    Thank you Felicia!

  2. Amazing! ! The whole family LOVED it! Yum, yum, yummy! :)



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