Asiago Roasted Garlic Cauliflower Soup

Ingredients:

• 4 cups cauliflower

• 1 tablespoon oil

• 1/8 teaspoon salt

• ¼ teaspoon pepper

• 2 cloves garlic

• ½ cup scallions

• 1 tablespoon thyme

• 4 cups broth

• ½ cup reduced-fat asiago

• 1 tablespoon lemon juice

• 1 Tbsp miso (Optional)

Instructions:

Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet.

Cut the top 1/4 off the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.

Roast in a preheated 425° oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower half way through.

Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.

Add the thyme and cook until fragrant, about a minute.

Add the broth, lemon juice, roasted cauliflower and garlic, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.

Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute.

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