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Curried Cauliflower Soup with Wisconsin Queso Fresco

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    Source: www.eatwisconsincheese.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, C
    MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 large head cauliflower (2 1/2-3 pounds), cut into 1-inch pieces

    2. 4 shallots, peeled and quartered

    3. 8 cloves garlic, peeled and halved

    4. 2 tablespoons olive oil

    5. 2 cups chicken broth, plus additional if desired

    6. 2 tablespoons Indian curry paste, or to taste

    7. 1 cup coconut milk

    8. Juice of 1 lime, or to taste

    9. Salt and pepper, to taste

    10. 1 cup Wisconsin Queso Fresco*, cut into 1/2-inch cubes, plus more if desired

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 425°F.

    2. In large roasting pan, place cauliflower, shallots and garlic. Drizzle with olive oil and toss to coat. Roast 40 minutes until golden, stirring occasionally.

    3. Meanwhile, in large saucepan, combine chicken broth and curry paste; mix well. Heat until warm over medium heat. Place cauliflower in food processor or blender with 1 cup broth. Process until combined; slowly pour in remaining broth and process until smooth. Return to pan, add coconut milk and additional chicken broth to desired thickness. Heat. Season with lime juice, salt and pepper. Divide Queso Fresco cubes among bowls and pour hot soup over. Top with additional crumbled Queso Fresco, if desired.

    4. *Wisconsin Feta or Queso Blanco may be substituted for the Queso Fresco.

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