When you want a twist on cauliflower, turn it into a soup with plenty of roasted garlic (no vampires within miles). While white cauliflower is abundant, you can also find green, orange, and purple heads if you want to bring color to your soup.
Factoid: You can pickle your cauliflower or use it as a rice substitute
Garlicy Cauliflower soup
When you want a twist on cauliflower, turn it into a soup with plenty of roasted garlic (no vampires within miles). While white cauliflower is abundant, you can also find green, orange, and purple heads if you want to bring color to your soup.Factoid: You can pickle your cauliflower or use it as a rice substitute
Ingredients
- 2 lbs cauliflower florets
- 3 tbsp olive oil
- Salt
- 1 red onion (chopped)
- 3 cloves garlic (pressed)
- 32 oz Chicken broth
- 2 tbsp butter
- 1 tbsp lemon juice
- Chives
- Shredded Gruyere and Cheddar
Instructions
- Set your oven to 425F
- Line a baking sheet with parchment paper
- Toss the cauliflower florets with 2 tbs of oil
- Spread the florets evenly over the tray and salt them lightly
- Bake for 30 minutes, making sure to turn the florets at the 15 minute4 mark
- During the last 10 minutes, prepare your base.
- Place the remaining oil in a soup pot.
- Sautee the onions for about 6 minutes until translucent
- Toss garlic stirring for 30 seconds
- Pour the broth into the pot and simmer
- Place the cauliflower in the broth and simmer for 20 minutes, stir occasionally
- Cool the soup
- Pour it into a blender adding butter and lemon juice **
- Salt to taste
- Garnish with a sprinkle of shredded cheese
- Top with green onion (or chives)
Notes
** If you want a little more texture, leave half of the florets whole.