Creamy Cauliflower Stoup

{"handle":"no-meat-creamy-cauliflower-stoup-recipe","title":"Creamy Cauliflower Stoup","seoTitle":"Creamy Cauliflower Stoup","seoDescription":"Reader request: A no-meat stoup! —Lynn Salters , West Haven, Connecticut\n\n\n\n","image":"https://images.ctfassets.net/vmuke7sdou62/3V8bSoBrsCMNXdciEqGfpS/97a52cdba05570fc7f6996a6aa8c388c/image_-_2022-06-03T121322.141.jpeg","ingredients":"

• 1 large head cauliflower (about 2 lb.), chopped into bite-size florets
• Olive oil cooking spray
• Salt and pepper
• 1 tsp. each granulated garlic and granulated onion
• 3 tbsp. olive oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 1 large stalk celery with leafy top, chopped
• 4 cloves garlic, chopped
• 2 scant tbsp. fresh thyme leaves (stripped from 7 to 8 sprigs)
• ¼ to 1/2 tsp. white pepper
• A little freshly grated nutmeg (about 1/8 tsp.)
• 1 quart vegetable stock
• 4 oz. cream cheese, cut into 1-inch pieces
• ½ to 3/4 cup finely grated Parmigiano-Reggiano

","preparation":"

• Step 1 Preheat the oven to 550°
• Step 2 Line a small baking sheet with parchment paper or foil. Scatter about a third of the cauliflower on the sheet; spray with cooking spray. Season with salt, pepper, and the granulated garlic and granulated onion. Roast until tender and browned in spots, 17 to 20 minutes.
• Step 3 In a large pot, heat the oil, three turns of the pan, over medium-high. Add the chopped onion, carrot, celery, garlic, thyme, white pepper, nutmeg, and the remaining cauliflower; season. Cover and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the stock. Cover and bring to a boil. Cook until the cauliflower is tender, 12 to 15 minutes. Add the cream cheese; stir until it melts. Using an immersion blender, or working in batches in a standard blender, puree the stoup. Stir in the Parm. Serve the stoup in bowls and top with the roasted cauliflower.

","tags":"Rachael Ray Magazine","status":"Publish","author":"Rachael Ray"}