Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil (plus more for garnishing)
1 medium yellow onion, diced
1 large russet potato, peeled and cut into small cubes
1/2 teaspoon salt
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves
1 quart chicken or veggie stock
2 1/2 cups chopped cauliflower florets (should be the same size as the potatoes)
2/3 cup finely shredded sharp cheddar cheese
2 teaspoons Dijon mustard
View the full recipe: Big Girls Small Kitchen
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