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Recipe: Roasted Cauliflower and Garlic Soup

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Roasted Cauliflower and Garlic Soup
Serves 4
This simple soup gets loads of flavor from the deeply caramelized cauliflower and roasted garlic. The final texture is so creamy that you could easily be fooled into thinking it has cream in it.
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Ingredients
  1. 1 large head garlic
  2. Olive oil
  3. Freshly ground pepper and coarse salt, to taste
  4. 1 large (about 2 ½ to 3 pounds) head cauliflower
  5. 1 large yellow onion, diced
  6. ¼ cup dry white wine
  7. 1 quart vegetable stock, preferably low-sodium
Instructions
  1. Preheat the oven to 375 degrees. With a sharp knife, slice off just enough of the sprout end of the head of garlic so that all the cloves are exposed. Place the garlic head root side down in a piece of foil large enough to cover it and drizzle with a little olive oil and sprinkle with a little salt and a few grinds of pepper. Close the foil around head of garlic and place it in the oven directly on a rack.
  2. Cut out the tough center stem and break the cauliflower into florets roughly two inches in size or smaller. Scatter the florets on a rimmed baking sheet or shallow roasting pan. Drizzle generously with olive oil and season with salt and pepper, tossing to coat the florets. Roast the cauliflower, turning once, for about 35 minutes until golden brown and a little crispy in places.
  3. While the garlic and cauliflower are roasting, set a heavy Dutch oven or soup pot on the stove over medium heat with a tablespoon of olive oil. Add the onion to the pot and cook for about 10 minutes, stirring occasionally, until the onion is soft and golden brown. Add the white wine to pot and stir, scraping up any brown bits until the wine has evaporated.
  4. When the cauliflower is ready, remove it from the oven and check the garlic by carefully opening the foil to see if it is soft enough to squeeze out of the skin. If the garlic is not soft, turn the oven up to 400 degrees and put the garlic back in for another 10 to 15 minutes. Reserve a few small roasted florets for garnish if desired. Add the remaining roasted cauliflower and garlic cloves squeezed from their skin to the pot with the onion. Add enough vegetable stock just to cover the cauliflower florets and set the pot over medium heat to bring it to a simmer. Reduce the heat to maintain a simmer and cover the pot. Cook for about 30 minutes until the cauliflower is very soft.
  5. Use a stick blender, food processor or blender to puree the soup smooth. (Use great care with the food processor or blender when blending hot liquids. To prevent steam from building up, leave the center of the blender lid off or the feed tube of the food processor open, and cover the opening with a wadded dish towel. Start blending slowly and don’t overfill the machine; blend in batches if necessary.) Add additional stock or water to thin the soup if desired and season with salt and pepper to taste. Garnish with reserved roasted cauliflower florets if using.
Adapted from Nicholas Smith, executive chef, Cosmic Café and Bakery, St. Albans
Adapted from Nicholas Smith, executive chef, Cosmic Café and Bakery, St. Albans
Vermont Life Magazine http://vermontlife.com/
Melissa Pasanen

Melissa Pasanen

Contact Melissa Pasanen at mpasanen@aol.com and follow her on Twitter at www.twitter.com/TasteofVermont.

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