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
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!