Fabulous Roasted Cauliflower Soup Food

FABULOUS ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
• Roast in the preheated oven until toasted and tender, about 30 minutes.
• When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
• Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
• On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
• Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
• Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
• Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
• Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
• Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

ROASTED CAULIFLOWER SOUP

Steps:

• Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Broil the cauliflower until browned, 20 to 30 minutes.
• Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 400 degrees.
• In a large roasting pan (or on a rimmed baking sheet), combine the cauliflower, onion,and garlic. Drizzle the olive oil over and toss to coat.
• Roast, stirring after 15 minutes, until the vegetables begin to brown and soften, for 30 minutes.
• In a large saucepan, combine the cauliflower mixture with the chicken broth, water, bay leaf, and thyme. Cover and bring to a boil. Reduce the heat to a simmer. Simmer, still covered, until the cauliflower is tender, 20 minutes.
• Discard the bay leaf. Transfer the soup to a blender or food processor, in batches, and puree until smooth.
• Return the soup to a saucepan. Stir in the half-and-half. Season with salt and pepper, heat gently, and serve.

GOURMET'S ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 425°F.
• Cut cauliflower into 1-inch flowerets (about 10 cups).
• In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
• Turn frequently and remove any of the garlic and shallots if they are done soone.
• In a 4-quart pot simmer stock/broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
• Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl.
• Return soup to pot and stir in cream and salt and pepper to taste.
• Heat soup over moderate heat until just heated through.
• Note: You can easily alter the proportions of stock, water and cream to taste.