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.
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.
Author: APB: Eats
- 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
- Preheat oven to 425 degrees.
- 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.
- Meanwhile, in a cast iron pot or large saucepan, combine vegetable broth, coconut milk, rosemary, marjoram, salt, and bay leaf.
- 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.
- 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.
- Serve with a drizzle of olive oil or truffle oil and cracked pepper.