I’m not a gluten free eater.  I am fortunate to be able to have any of my meals with a healthy dish of gluten any time I want.  In fact, for the longest time, I turned my nose up at pretty much anything labeled gluten free convinced that it just couldn’t taste good.  Then, a friend of mine needed to go gluten free and I found myself exploring the world of gluten free cooking a little more so that I could continue to have her over for dinner without serving broccoli and water.  This loaded cauliflower soup is gluten free but you’d never know if I didn’t put it in the title. 

Baked potato soup is a huge favorite of mine.  Of course, with my healthier eating goal, it isn’t always the wisest choice.  So, I decided to make it over using cauliflower and then got all crazy and made it gluten free too.  The soup is still really creamy thanks to an immersion blender {this one is my favorite} making easy work for blending the cauliflower.  Even though it is meant to be healthy, still top this soup with all the delicious things like cheese, bacon and green onions though.

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Gluten Free Loaded Cauliflower Soup

Servings: 8

Ingredients

• 2 Tbsp grapeseed oil
• 1 onion finely chopped
• 1 clove garlic chopped
• 1 Tbsp butter Organic Valley is gluten free
• 1 Tbsp rice flour
• 2 cups gluten free vegetable broth
• 1 cup milk
• 1 large head of cauliflower cut into florets
• 1/4 cup shredded cheese
• 1/4 cup crumbled bacon pieces
• pickled jalapeno slices optional

Instructions

1. Heat oven to 400 degrees. Toss cauliflower pieces with 1 Tbsp oil and place on a rimmed baking sheet. Roast for 15-20 minutes or until tender and slightly browned.
2. In a large pan, heat remaining oil over medium heat. Add onion and garlic. Cook for 5 minutes or until softened.
3. Add butter to pan. Once melted, stir in rice flour and cook for 1 minutes. Slowly add broth letting each addition fully incorporate before adding more. Whisk in milk. Simmer for 10 minutes or until slightly thickened; stirring occasionally.
4. Add cooked cauliflower to broth mixture. Cook for 5 minutes. Remove from heat. Using an immersion blender, blend until smooth. Serve topped with cheese, bacon and jalapeno slices.

I’ve made this soup twice now and absolutely love it!  The addition of the pickled jalapeno gives it just a little bit of heat.  You can easily replace it with some chopped green onion if you don’t like jalapenos though.

What are some of your favorite recipe makeovers? Are you a gluten free eater?

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Looking for more gluten free recipes?  Be sure to check out these