olive oil, for sauteing
head, cauliflower, diced
garlic, large, chopped
chicken broth, low sodium
velveeta sharp cheddar or original
philadelphia cream cheese
salt and pepper, to taste
bottle sweet chili sauce (i like frank's red hot)
1Heat oven to 350 degrees.
2Toss cauliflower with oil, salt and pepper. Place on cookie sheet. Bake until brown. Cauliflower can also be tossed with softened cream cheese to make creamy.
3In large skillet, heat oil on medium. Add parsnips, celery, leeks, garlic and butter. Saute until soft.
4Add broccoli and approx 2 cups broth to skillet. Cover and cook until soft.
5In a large sauce pan, add 2 cups broth, Velveeta and Philadelphia Cream Cheese. Heat on low, stirring.
6Add contents of skillet to blender and puree, adding additional broth for easy pureeing.
7Add broccoli to cheese sauce; whisk to prevent burning.
8Add remaining broth to soup little at a time, to desired thickness. Season to taste.
9Serve in individual bowls. Top with roasted cauliflower and drizzle with sweet chili sauce.