1 large head cauliflower

1 Tbs. olive oil

1 ½ tsp. salt

1 tsp. black pepper

¼ cup butter

1 large leek, chopped white and light green parts

4 large cloves garlic, chopped

1 jalapeno, chopped including seeds

1 large red skinned potatoes, scrubbed and chopped into 1/2” dice (about 2 cups)

½ lb. cremini mushrooms, sliced (about 3 cups)

1 red bell pepper, chopped

1 Tbs. + 2 tsp. curry powder

2 Tbs. flour

2 cups vegetable stock

1 can coconut milk

1 pint heavy cream

½ cup frozen corn kernels, defrosted

1 1/2 cups Sargento Sharp Cheddar, Fine Cut shredded cheese

3 Tbs. cilantro, chopped

Preheat oven to 400 degrees.  

Break cauliflower into florets and break the florets into bit size pieces.  Spread in an even layer on a cookie sheet covered with tinfoil.  Drizzle with the olive oil and ½ tsp. of the salt and ½ tsp. of the black pepper.  Mix or ‘massage’ to evenly coat all pieces.  Bake until tender and lightly browned, about 25-30 minutes.  Set aside.

In an 8 quart stock pot, melt butter over medium heat.  Add leeks, garlic, and jalapeno.  Sauté until soft and fragrant, about 5 minutes.  Add potatoes, mushrooms, and red pepper.  Sauté for another 10 minutes, stirring frequently until well combined and all veggies begin to soften and lightly brown.

Add curry power, the remaining 1 tsp. salt and ½ tsp. black pepper.  Stir until fragrant.  Add flour and mix well, cook for 5 minutes, stirring frequently. Add vegetable stock and turn heat to medium high.  Let mixture cook on low boil until potatoes are tender when pierced with a fork, about 5 more minutes.

Add coconut milk, heavy cream, corn, and roasted cauliflower.  Mix well and let cook for another 3-5 minutes while flavors combine.  Add 1 cup of the shredded cheese and mix until melted.

Serve steaming hot in 1-2 cup bowls and garnished with 2 tsp. of the remaining cheese and 1-2 tsp. of chopped cilantro.  Devour!

This dish won the 'Sargento Chopped At Home Challenge' and landed me a spot on the TV show Chopped!


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