The first (absolutely delicious) recipe!

While Nick got out this morning and got a run in, I sadly had to go to work way too early. It was my first day back from winter break and I was dragging. By the time school let out, the snow was coming down in buckets and administration said we could leave before contract time was up. I was not one to complain, but the buckets of snow meant that I was not going to make it across town to my workout class tonight. In place of my workout breakdown, I will post our recipe we made for dinner last night.

I can't compete with holy sweatpants or snotsicles anyway. :-)

This recipe was very easy to make, vegetarian, and AMAZING! I loved every drop, and it was even better tonight as leftovers. Nick found the recipe on Pinterest here, but we doubled it and modified it to be vegetarian and low-calorie.

White Cheddar Cauliflower Soup

• 2 large head cauliflower, chopped 
• 4 Tbsp olive oil
• Salt and pepper
• 6 Tbsp butter
• 2 medium yellow onions, chopped
• 7 Tbsp. flour
• 3 cloves garlic, minced
• 6 1/2 cups milk (we used almond milk)
• 1 32 oz. box of vegetable stock
• 1/2 cup half and half
• 2 tsp parsley
• 1/2 tsp thyme
• 2 bay leaves
• 8 oz cubed sharp white cheddar cheese
• 1/2 cup vegetarian parmesan cheese (we used Go Veggie, but if you know of another brand, that would also work. Nutritional yeast may also work)

• Preheat oven to 425 degrees. Place chopped cauliflower on baking sheet, toss with olive oil to coat. Season with salt and pepper. Bake in preheated oven about 25 minutes. 
• In a stew pot, melt butter over medium heat. Saute onion about 4 - 5 minutes until it's tender. Mix in flour and cook 1 1/2 minutes (stirring occasionally). Add in garlic during last 30 seconds of cooking. Pour in milk slowly, whisking continuously, followed by vegetable stock and half and half. Add in parsley, thyme, bay leaf, roasted cauliflower, and season with salt and pepper to taste. Bring to a boil, stirring constantly, then reduce heat to low. Use an immersion blender to break up some of the larger vegetables, but keep it a chunky consistency. Remove from heat and stir in cheddar and parmesan cheeses. Serve when cheese is melted.
• Oh soooo good!

It's only 236 calories for each bowl. It makes about 10 servings.