Ingredients

  • 1 head cauliflower (or Broccoli, cut into florets)
  • 1 tablespoon olive oil (for roasting)
  • kosher salt
  • black pepper (freshly cracked)
  • celery seed (very small pinch)
  • 1 tablespoon olive oil (for sweating)
  • 2 shallots (Large, peeled and chopped)
  • 3 cloves garlic (peeled and chopped)
  • 2 cups chicken broth low sodium
  • 1 cup water

Directions

  1. Preheat oven to 400 degrees
  2. Toss vegetable florets in 1 Tbs. Olive Oil, salt, fresh cracked pepper, and celery seed
  3. Place on a sheet pan in a single layer, into preheated oven
  4. (While vegetable florets are roasting, prep your shallots and garlic)
  5. Set timer for about 12 minutes, turn over roasted vegetable florets
  6. Back in the oven for another 12 minutes, set your timer!
  7. Remove roasted veggies from oven, and set aside
  8. Sweat chopped Shallots and Garlic in 1 Tbs. Olive Oil and 1/2 Tbs. Unsalted Butter in a heavy bottomed pot, medium heat
  9. Cook until soft about 5 minutes. DO NOT BROWN! Add Roasted Veggies to the pot
  10. Add Chicken Broth and Water to the Shallot, Garlic, Veggies and bring to a boil
  11. Boil, then turn down to a simmer. Simmer for 5-7 minutes
  12. Puree in a blender, taste. You will find this to be so tasty, you won't need any additional seasoning.
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NutritionView more

170Calories
Sodium12%DV290mg
Fat12%DV8g
Protein14%DV7g
Carbs7%DV20g
Fiber16%DV4g

PER SERVING *

Calories170Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium290mg12%
Potassium770mg22%
Protein7g14%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber4g16%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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