Cheesy Buffalo Cauliflower-Potato Soup

              

Ingredients

1 head cauliflower, core removed and cut into florets

2 (about 1-1/2 lbs) potatoes, peeled and cubed

2-1/2 Tablespoons olive oil

Salt and pepper

1/2 cup chopped onion

1 Tablespoon minced garlic

1/2 teaspoon dried thyme

4 cups vegetable stock

1 cup heavy cream

2 cups shredded Monterey Jack (or Colby Jack) cheese

1/2 cup Frank's Buffalo RedHot Wing Sauce

Forgot this in the ingredient picture, I go through this garlic like crazy:

Recipe:

Preheat oven to 400 degrees F. Prepare a large rimmed baking sheet with foil and spray with cooking spray. In a large bowl, toss cauliflower and potatoes with 2 Tablespoons olive oil, salt and pepper. Roast in the oven for 20 minutes or until tender.

Meanwhile, in a large pot over medium heat, saute onion in remaining 1/2 Tablespoon olive oil until soft; about 4-5 minutes. Add garlic and thyme, and cook for another minute.

Pour in vegetable stock, roasted cauliflower and potatoes. Bring to a boil and simmer for about 15 minutes, uncovered.

Puree in blender in batches or use an immersion blender. Add puree back to the pot and warm the soup to a slight simmer. Add cream, cheese and buffalo sauce. Stir until cheese is melted and soup is warmed.

Serve with a drizzle of Frank's on top.