Need an insanely delicious, gluten free, super easy, vegetarian dish that will make your New Years resolutions that much easier to reach? I have just the thing! My Cauli-fredo Bisque with Roasted Caprese Relish. It literally couldn't be any easier to throw together. While the tomatoes roast their skins burst and the flavors of the sweet charred tomatoes pair perfectly with the ultra creamy cauliflower bisque.
Cauli-fredo Bisque with Roasted Caprese Relish
1 (10.5 ounce) package NatureSweet Glory tomatoes
2 teaspoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 large garlic clove, thinly sliced
1 (12 ounce bag) frozen riced cauliflower
½ cup jarred light alfredo sauce
¼ cup milk
¼ cup parmesan cheese
¼ teaspoon kosher salt
1/8 teaspoon white pepper
1 Tablespoon chopped flat leaf parsley
2 teaspoons minced chives
Preheat oven to 400 degrees. Stir the tomatoes, oil, salt and pepper together in a small mixing bowl and place the mixture onto a small parchment paper lined cookie sheet. Place in the oven for 12 minutes. Remove the pan from the oven and sprinkle with the garlic slices. Stir the mixture around until everything is evenly coated and return to the oven for 8 minutes, or until the tomatoes have burst and the garlic is lightly browned.
While the tomatoes are roasting prepare the bagged frozen cauliflower rice according to package directions. Add the cooked cauliflower rice, alfredo sauce, milk, parmesan cheese and white pepper to a blender or food processor and puree until smooth. Pour the mixture into a medium sauce pot over medium heat until warmed through.
Ladle soup into bowls, top with roasted caprese relish and sprinkle with parsley and chives.