Author Notes
We’re on a mission to eat more vegetables in this house! No more tossing the old ones I had every intention of cooking and onto keeping the freezer packed with some good choices, so I always have them on hand! —Eden Passante
Ingredients
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2
Bags Birds Eye Buffalo Cauliflower
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1
Yellow Onion
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4
Cloves of Garlic
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1 teaspoon
Buffalo Sauce
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3 cups
Vegetable Broth
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3
Sprigs Cilantro
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Salt and Pepper to taste
Directions
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Preheat the oven to 475 degrees.
Toss the Buffalo Cauliflower, straight from the freezer, into a roasting pan with chopped onion, garlic, olive oil and salt and pepper.
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Bake for 25 minutes, stirring often, so it doesn’t burn on the bottom.
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Once the veggies are roasted, add them in a large sauce pot with the vegetable broth, cilantro and a teaspoon of buffalo sauce. Simmer for 10 to 15 minutes.
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Add the hot soup into a Vitamix (or blender) and blend for a few seconds until smooth.
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Pour into small bowls and garnish with shredded white cheddar and monetary jack cheese.
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