Braised Beef Cheeks with Pedro Ximenez recipe<\/a>, which comes alongside some beautiful Cauliflower Puree. The Puree is quite light, so by simply adding a little bit more cream to the dish you get a lovely soup-like consistency
<\/p>\n\n\n\nSo, to completely ramp this recipe up we\u2019ve added the legendary duo of Roasted Garlic and Cheddar Cheese. I don\u2019t care what you\u2019re cooking, you add Roasted Garlic and Cheddar Cheese to the dish, it\u2019s going to taste good! Well, we can proudly say that this dish is absolutely no exception. In fact, the Garlic, Cheddar and Cauliflower Soup might just go down as one of our favorite soups we\u2019ve made!
<\/p>\n\n\n\n
How to prepare the Cauliflower for Cauliflower Cheddar Soup<\/h2>\n\n\n\n
This dish requires the Cauliflower to be poached in Cream and Butter. This not only helps to achieve the silky-smooth texture when the soup is blended, but it also maintains a beautiful white color. An alternative option for the Cauliflower is to Roast it to get some of those lovely roast-like caramel flavors out of the Cauliflower. Poaching however is an amazing approach which tastes great and delivers a pure Cauliflower flavor
<\/p>\n\n\n\n
When poaching the Cauliflower, do so at a low temperature. This is important for a few reasons. First, the Cauliflower will cook beautifully and evenly throughout. Given the dish is going to be going into the blender, it\u2019s important that the pieces of Cauliflower are all cooked to the same temperature. A low heat will help achieve this
<\/p>\n\n\n\n