Roasted Broccoli Cauliflower Soup Food

ROASTED BROCCOLI CAULIFLOWER SOUP

Steps:

• Preheat oven to 425 degrees F / 220 C. Prep a baker's half sheet with parchment paper and reserve to the side.
• After washing and chopping, make sure that your broccoli and cauliflower florets get a good pat dry with a clean kitchen towel. Excess water will steam the vegetables and prevent them from browning and caramelizing properly. Transfer the broccoli and cauliflower to the reserved baking sheet then transfer to the oven to roast for 25-30 minutes.
• While the vegetables roast, cook the bacon. In a large soup pot or Dutch oven over medium-high heat, add the chopped bacon. Cook down, stirring often until the rendered fat starts to look slightly foamy with small bubbles and the bacon has browned. Then, using a slotted spoon, carefully transfer the bacon to a reserved plate lined with paper towels, leaving the majority of the rendered bacon fat in the pan. Allow the fat to cool slightly, then carefully dispose of all but about 1 tbsp of the rendered fat.
• Once the vegetables have finished roasting, start the soup. In the same pot you just cooked the bacon in, over medium-high heat, cook the green onions and parsley in the reserved tbsp of rendered bacon fat (or olive oil/avocaco oil if preferred) for about 1 minute just so they get a bit of direct heat.
• Add the majority of the roasted broccoli and cauliflower florets to the pot, leaving about 1/6th (about 1 cup) of each vegetable reserved to the side for later. Saute the vegetables in with the rendered bacon fat, green onions, and parsley for a minute or two until coated, then add the chicken broth. Allow the soup to come to a simmer, cooking until the vegetables are fork-tender, about 10-minutes.
• Remove the pot from heat and using an immersion blender, blend the veggies and broth to your desired level of smoothness. If you do not have an immersion blender, this can be done in a traditional blender, though you may have to blend in batches.
• Return the soup to the stove over medium-high heat. Add the shredded Gruyere and sharp white cheddar cheeses in handfuls, stirring well between each handful to ensure it melts into the soup evenly. Then add the heavy cream, salt, black pepper, red pepper flakes, and nutmeg, stirring until well combined. Then add the remaining reserved roasted broccoli and cauliflower florets to the pot and stir to combine. Simmer together for about 5-minutes, stirring often.
• In a small bowl, stir the cornstarch and cold water together, whisking with a fork until fully dissolved. Add the slurry to the pot, stirring to combine. Simmer for an additional 5 minutes, stirring often, to thicken and allow the newly added roasted broccoli and cauliflower florets to tenderize a bit more.
• You can stir the reserved bacon directly into the soup at this point, or serve on the side to add to bowls as desired. I like to taste for salt and adjust as needed after the bacon has been added rather than before as the bacon adds extra saltiness to the soup. Serve warm with an optional side of sliced baguette or Brown Butter Buttermilk Skillet Cornbread.

ROASTED CAULIFLOWER SOUP

Steps:

• Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
• Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
• When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
• Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.

ROASTED BROCCOLI & CAULIFLOWER

Steps:

• Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.

ROASTED CAULIFLOWER BROCCOLI SOUP

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with foil. Spray with nonstick cooking spray.
• Cut cauliflower and broccoli into similarly sized florets. Place florets and carrots on baking sheet; spray lightly with cooking oil. Sprinkle with salt and pepper, and roast for 30 minutes or until tender, turning halfway.
• While vegetables are roasting, dice onion and chop garlic. Spray a saucepan with cooking oil, heat over low-medium heat, and add onion, garlic, oregano/thyme, and basil. Cover and cook until soft, stirring occasionally.
• Pour 1 cup of the broth into the pan with the onion to deglaze the pan. Place the roasted vegetables, onion and herbs, and remaining broth in a blender and puree.
• Return soup to saucepan and add salt and pepper to taste. Add extra broth if needed to achieve desired consistency.
• Heat to desired level and serve in bowls with a sprinkle of chopped parsley and parmesan on top.

ROASTED CAULIFLOWER AND BROCCOLI

Steps:

• Preheat the oven to 375 degrees F.
• Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 1/2 hour. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.