Cheesy-Buffalo Roasted Cauliflower-Potato Soup - cooking recipe

Ingredients

1 head cauliflower or 2 1/2-3 lbs cauliflower, core removed & cut into florets
2 russet potatoes or 1 1/2 lbs russet potatoes, peeled & cubed
2 1/2 tablespoons olive oil, divided
kosher salt (to taste)
ground pepper (to taste)
1/2 cup chopped shallot
1 tablespoon minced garlic
1/2 teaspoon dried thyme
4 cups chicken stock
1 cup heavy cream
2 cups shredded monterey jack cheese
1/2 cup red hot buffalo wing sauce (I used Frank's)

Preparation

Preheat oven to 400 degrees F. Prepare a large rimmed baking tray with foil and spray with cooking spray. In a large bowl, toss cauliflower & potatoes with the 2 Tablespoons olive oil, salt & pepper. roast in the over for 20 minutes or until tender.
Meanwhile, in a large Dutch oven over medium heat, saute shallot in remaining 1/2 Tablespoon olive oil until soft about 3-4 minutes. Add garlic & thyme, cooking until fragrant, about 30 seconds.
Pour in chicken stock, roasted cauliflower and potatoes. Bring to a boil and simmer for about 15 minutes, uncovered.
Puree in blender in batches. Add puree back to the pot and warm the soup to a slight simmer. Add cream, cheese and buffalo sauce. Stir until cheese is melted and soup is warmed through.
Drizzle a little Frank's on top for an extra kick -- ENJOY!