Ingredients
- 1/4 cup butter
- 1/2 teaspoon crushed chili flakes (or adjust to heat level)
- 2 medium onions, finely chopped
- 1 large carrot, peeled and finely diced (or use 2 small carrots)
- 2 celery ribs, diced
- 4 garlic cloves (garlic lovers can use more)
- 1 medium head of cauliflower, chopped
- 5 cups chicken broth
- 1 teaspoon salt (I use seasoned salt)
- 1/2 teaspoon fresh ground black pepper, or to taste
- 1/2 teaspoon dried basil (rubbed between fingers to release the flavor)
- 6 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy (33-35%) whipping cream
- 1/4 cup sour cream
- Fresh grated Parmesan cheese
How to Make
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Step 1: In a Dutch oven heat 1/4 cup butter over medium heat. Add in crushed chili flakes, onions, carrots and celery; saute until tender (about 5 minutes) adding in the garlic the last 2 minutes of cooking time. Add in the cauliflower, chicken broth, salt, pepper and basil; bring to a boil. Reduce heat to low cover and simmer about 20-25 minutes or until the vegetables are tender.
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Step 2: Meanwhile in a saucepan melt 6 tablespoon butter over medium heat; add in flour and stir for 1 minute or until smooth. Slowly add in milk and heavy cream stirring constantly, bring to a boil and cook for 2 minutes or until thickened and bubbly, then add to cauliflower mixture and cook for about 10-12 minutes stirring frequently.
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Step 3: Remove from heat then stir in sour cream. Ladle into bowls and sprinkle with fresh grated Parmesan cheese
We hope you enjoy this recipe!
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