Since I can no longer eat potatoes on a regular basis, I decided to give cauliflower a whirl as a potato sub. It seems to work well for mashed potatoes and potato salad, so why not soup? I didn’t use a recipe, but instead just tossed everything into my instant pot and hoped for the best.
1 head of cauliflower, cut into florets
1 vidalia onion, diced
3 cloves of garlic
1 tbl unsalted butter
1 tbl extra virgin olive oil
3 tsp of dried thyme
drizzle of white wine vinegar
24 ounces of low sodium chicken stock (this is a weird number, but I used most of a carton minus 8 oz…to use up the carton I had in my fridge.)
1 cup of water
1/3 cup of crumbled bacon
1 cup of 2% milk
salt & pepper
Arrange cauliflower and whole, unpeeled cloves on a foil lined baking sheet sprayed with cooking spray. Spray more cooking spray over the cauliflower and garlic and sprinkle on 1 & 1/2 tsp of the thyme. Roast in a 425 degree oven for 25-30 minutes, turning as needed so the veggies don’t get too brown. Remove from oven and allow to cool, peeling the husks off the garlic when you can safely touch them. (I forgot to snap a pic after they were roasted. OOPS!)
Set your instant pot to sauté and add the tbl of butter and olive oil. Add the diced onion and the rest of the thyme and sauté until the onion softens and begins to caramelize. Deglaze with a drizzle of white wine vinegar (regular white wine would work here too, I didn’t happen to have any).
Turn off the sauté and spoon in the roasted cauliflower and garlic. Don’t worry about the whole cloves of roasted garlic, they will melt into the soup as it pressure cooks. Cover with the chicken broth & water.
Make sure your steam vent is closed, cover and cook on manual pressure for 6 minutes. When it beeps, vent and open, add the milk and bacon, salt & pepper to taste. Stir & serve with grilled cheese sandwiches.