Recipe and photo courtesy of Simplot
Makes 16 8-ounce servings
60 fl. oz. vegetable stock
32 oz. cauliflower*
2 fl. oz. olive oil
8 oz. yellow onion, ¼-inch diced
1 oz. garlic, chopped
40 oz. blend of flame-roasted corn and jalapeños**
2 oz. flour
8 fl. oz heavy cream
Salt and pepper, to taste
Bring vegetable stock to a boil in a medium pot. Add cauliflower and return to a boil, remove from heat. Reserve ⅓ of the cauliflower in a separate bowl; when cool, chop into bite-size pieces. Purée the stock and cauliflower in batches until smooth.
Heat olive oil in medium pot, add onions and garlic and cook until lightly browned, about 3 to 5 minutes. Stir in corn and jalapeño blend, cook for 5 to 7 minutes, add flour and continue to cook until slightly toasted, about 5 minutes. Add vegetable stock blend and bring to a boil. Turn down heat and let it simmer for 7 to 10 minutes.
Stir in heavy cream and adjust the consistency with additional water or stock. Add reserved cauliflower and season with salt and pepper.
*Simplot Simple Goodness™: Cauliflower, IQF 12/2lb
**Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb