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
2lbscauliflower florets
3tbspolive oil
Salt
1red onion(chopped)
3clovesgarlic(pressed)
32ozChicken broth
2tbspbutter
1tbsplemon 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.