Cauliflower needs a public relations manager — it is anything but bland and boring.
Tip: This soup is warm and savory; for contrast, serve it alongside a crisp, bright salad with apple chunks and a spritz of lemon.

creamy roasted cauliflower soup

Roasted Cauliflower Soup
This soup is warm and savory; for contrast, serve it alongside a crisp, bright salad with apple chunks and a spritz of lemon.
  • 1 head cauliflower, roughly chopped into large florets
  • 3 cloves garlic, peeled
  • 1 shallot, cut into chunks
  • 2 cups vegetable broth
  • 1 cup light coconut milk
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • ½ teaspoon marjoram
  • ½ teaspoon salt, plus more to taste
  • 1 bay leaf
  • drizzle or a few spritzes olive oil
  • cracked black pepper, to taste
  1. Preheat oven to 425 degrees.
  2. Place the cauliflower florets, garlic cloves, and shallot chunks in a bowl and lightly toss or spritz with olive oil. Transfer the mixture to a baking sheet. Roast in oven for 30 minutes.
  3. Meanwhile, in a cast iron pot or large saucepan, combine vegetable broth, coconut milk, rosemary, marjoram, salt, and bay leaf.
  4. Transfer roasted cauliflower mixture to the pot or saucepan and submerge the ingredients in the liquid (the liquid will probably not cover the cauliflower -- that's okay). Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes, stirring occasionally.
  5. Remove bay leaf and transfer mixture to a high-speed blender (you may have to do this in batches). Puree until smooth and creamy, and season with additional salt if necessary.
  6. Serve with a drizzle of olive oil or truffle oil and cracked pepper.



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