Amy Roses Roasted Cauliflower Soup Food

ROASTED CAULIFLOWER AND GARLIC SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
• In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
• In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
• Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

AMY ROSE'S ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
• Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
• Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
• Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
• Use an immersion blender to puree the soup in the pot; season with salt and black pepper.

AMY ROSE'S ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
• Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
• Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
• Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
• Use an immersion blender to puree the soup in the pot; season with salt and black pepper.

AMY ROSE'S ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
• Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
• Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
• Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
• Use an immersion blender to puree the soup in the pot; season with salt and black pepper.

AMY ROSE'S ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
• Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
• Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
• Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
• Use an immersion blender to puree the soup in the pot; season with salt and black pepper.