ROASTED CAULIFLOWER AND PANCETTA SOUP
Flavorful pancetta, cauliflower, and cheese soup.
Provided by Lora
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange cauliflower tightly into a 9x13-inch glass baking dish. Pour melted butter over cauliflower and lightly season with salt and pepper. Place garlic cloves into the cauliflower.
- Roast in the preheated oven until cauliflower is tender and browned, about 30 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir pancetta in the hot oil until browned and crisp, 5 to 10 minutes. Transfer pancetta to paper towel-lined bowl, reserving pancetta drippings in the skillet.
- Cook and stir onion in the pancetta drippings until tender, about 5 minutes. Mix thyme, rosemary, and turmeric into onion.
- Pour chicken stock over onion mixture and bring to a boil. Add cauliflower and garlic to chicken stock. Reduce heat to medium and simmer soup until cauliflower is very soft, about 15 minutes. Stir pancetta into soup.
- Blend soup using an immersion blender until completely smooth. Stir Cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 11.6 g, Cholesterol 50.6 mg, Fat 20.6 g, Fiber 4.2 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 852.7 mg, Sugar 4.6 g
ROASTED CAULIFLOWER WITH PARMESAN & PANCETTA
Courtesy of Giada DeLaurentiis. The addition of red pepper flakes gives this cauliflower a bite. If you don't like spicy eliminate the red pepper flakes and you still have an amazing side dish.
Provided by StreetChef
Categories Cauliflower
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil over high heat.
- Blanch the cauliflower for 2 minutes.
- Transfer the cauliflower to a buttered 9x13 inch baking dish and let cool, about 5 minutes.
- In a small skillet over medium high heat, brown the pancetta. Transfer to a small bowl and set aside.
- In the same skillet, melt the butter. Add the flour and stir until combined.
- Continue stirring and cook for 2 minutes to cook the flour.
- Take off the heat and slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps.
- Put back on low heat, add garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon.
- Add the parmesan, salt, pepper, nutmeg and the reserved pancetta. Stir to combine.
- Pour the sauce over the cauliflower to cover.
- Top with a sprinkling of breadcrumbs.
- Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
ROASTED CAULIFLOWER AND GARLIC SOUP
Provided by Valerie Bertinelli
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
CAULIFLOWER AND PARMESAN SOUP
Soup fit for a king (and his mistress) Cauliflower is inextricably linked with the Comtesse du Barry, a favourite mistress of King Louis XV of France. Interestingly, cauliflower is known as the "faux-potato" in several low-carbohydrate and low-fat diets. This parmesan-flavoured cauliflower soup is a wonderful dish to have to hand during the busy Christmas season when guests are popping in. If you prefer it with more of a kick, use blue cheese instead of parmesan, or stir in a good pinch of garam masala. To dress it up for pre-Christmas entertaining, strew the top with a few matchsticks of smoked salmon, or with crisped slices of pancetta and toasted almonds. Or, if you want to be very Comtesse du Barry about it, slip in a couple of seared sea scallops at the last minute, then serve it with a dollop of crème fraîche and a spoonful of caviar. ENJOI!
Provided by Ashlin
Categories Stocks
Time 45m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the cauliflower into small florets. Peel and dice the potato. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes.
- Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes.
- Use a potato masher to crush the vegetables in the pan, or purée half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add the parmesan and nutmeg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.
ROASTED CAULIFLOWER WITH PANCETTA, OLIVES AND CRISP PARMESAN
Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 main-dish servings or 4 side-dish servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
- In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
- After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
- Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.
ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.
- In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.
- In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
- Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
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.
- In a 4-quart kettle simmer 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 kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.
More about "roasted cauliflower and pancetta soup food"
ROASTED CAULIFLOWER AND PANCETTA SOUP - SCRUMMY LANE
From scrummylane.com
5/5 (1)Total Time 50 minsServings 4Calories 270 per serving
- Pre-heat the oven to 220 degrees C/425 degrees F. Toss the cauliflower in about a tablespoon of olive oil and some salt and pepper and roast for about 15 minutes in a single layer until almost tender.
- Meanwhile, fry the pancetta in a deep pan for a few minutes in the rest of the olive oil, then remove from the pan and set aside.
- Add the butter to the pan, then add the potato, onion, the leaves from the thyme stalks and the bay leaf and cook, stirring regularly, for 10 minutes. Add the garlic a couple of minutes before the end.
- Add most of the cauliflower (reserve a little to garnish at the end) and stock, bring to the boil then simmer on a medium heat for 10 to 15 minutes.
ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA : RECIPES ...
From cookingchanneltv.com
Category AppetizerTotal Time 45 mins
ROASTED CAULIFLOWER SOUP RECIPE - JAMES BEARD FOUNDATION
From jamesbeard.org
ROASTED CREAM OF CAULIFLOWER PARMESAN SOUP
From wholeandheavenlyoven.com
5/5 (4)Estimated Reading Time 3 minsServings 6Total Time 40 mins
- Arrange cauliflower, onion, and garlic in a single layer on a greased baking sheet. Drizzle olive oil evenly over vegetables and season with salt and pepper to taste. Roast vegetables at 400F 20-25 minutes or until very tender.
- In a medium pot, melt butter over medium-high heat. Whisk flour into butter until completely smooth and cook 1 minute until golden-brown. Gradually whisk milk, cream, and chicken broth into flour mixture until completely smooth. Cook over medium-high heat, stirring occasionally until simmering and slightly thickened,
- Place roasted cauliflower mixture in a high-speed blender and top with milk mixture. Blend on high speed until completely creamy.
- Return soup to pot and bring to a low simmer over medium-high heat, then reduce heat and simmer at low 10 minutes. Remove soup from heat and whisk in Parmesan until melted, then stir in parsley and salt and pepper to taste. Serve soup hot and enjoy!
CREAMY, ROASTED & VEGAN CAULIFLOWER SOUP - THE MOVEMENT MENU
From themovementmenu.com
4.6/5 (12)Total Time 35 minsCategory SoupCalories 188 per serving
- Preheat the oven to 425 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a rime baking sheet with parchment paper.
- Add cauliflower florets with half of the oil to the baking sheet. Toss well until the florets have all been lightly coated. Season lightly with half of the salt. Bake at 425 degrees for 25-30 minutes, until the florets are fork tender and browning. Be sure to flip and toss them about halfway through the cook time.
- Once the cauliflower has about 5-7 minutes left of cook time, warm a small stock pot or Dutch oven over medium heat with the rest of the oil for 1 minute.
- Add onions and the rest of the salt. Sauté for 5-7 minutes until soft and almost translucent. Add garlic and sauté for 30 seconds to 1 minute, until fragrant but stirring frequently.
ROASTED CAULIFLOWER SOUP - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 3Category Soups & StewsServings 4Total Time 1 hr 25 mins
- Spread the cauliflower onto a baking sheet, and roast for 30 to 35 minutes, stirring occasionally, until lightly golden brown and tender.
- While the cauliflower is cooking, heat 1 teaspoon of olive oil in a frying pan and cook the pancetta over medium heat until lightly browned, about 4 minutes.
CARAMELIZED CAULIFLOWER WITH PANCETTA AND ... - FOOD & WINE
From foodandwine.com
4/5 Total Time 30 minsServings 4
- In a large skillet, heat 1 tablespoon of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 4 minutes. Stir in the cauliflower, onion, dill and bay leaf. Cover and cook, stirring occasionally, until the cauliflower is tender and browned, about 15 minutes.
- In a large bowl, mix the lemon juice with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Add the cauliflower and spinach, toss and serve.
CREAMY ROASTED RED PEPPER & CAULIFLOWER SOUP RECIPE ...
From italianfoodforever.com
Reviews 5Category Soups & StewsServings 4Total Time 1 hr 15 mins
- Place the peppers on a shelf about 4 inches below the heating element and broil until blistered and blackened, then place in a plastic bag and allow to rest for 15 minutes.
- Once cool enough to handle, use a knife and peel the blackened skin off the pepper under running water.
CAULIFLOWER AND ROASTED RED PEPPER SOUP WITH GOAT CHEESE ...
From partial-ingredients.com
Servings 6Total Time 1 hrEstimated Reading Time 2 minsCalories 450 per serving
- Turn oven to the broil setting and place the bell peppers cut side down and broil until the skins are charred and blackened, about 10 minutes.
- Meanwhile, heat the olive oil in a large sauce pot, add the onion and cauliflower pieces. Cover the pot and let cook until the cauliflower is fork tender, about 10-12 minutes.
ROASTED GARLIC CAULIFLOWER SOUP TOPPED WITH PANCETTA AND ...
From cookingwithcocktailrings.com
Servings 6Category Soup
HOW TO MAKE ROASTED CAULIFLOWER & WHITE BEAN SOUP | HEALTH.COM
From health.com
Total Time 35 minsCalories 328 per serving
KETO CAULIFLOWER SOUP WITH PANCETTA - RECIPE - DIET DOCTOR
From dietdoctor.com
4.8/5 (33)Total Time 20 minsCategory AppetizerCalories 527 per serving
CAULIFLOWER RECIPES - REDCIPES
From redcipes.com
ROASTED CAULIFLOWER AND PANCETTA SOUP- TFRECIPES
From tfrecipes.com
CAULIFLOWER AND PANCETTA RECIPES
From tfrecipes.com
MUSHROOM PANCETTA SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ROASTED CAULIFLOWER SOUP - JAMES BEARD
From jamesbeard.org
CAULIFLOWER SOUP WITH PANCETTA AND CAPERS - CAKEBREAD CELLARS
From cakebread.com
CREAM OF CHEDDAR CAULIFLOWER AND APPLE SOUP | RICARDO
From ricardocuisine.com
HOW TO MAKE ROASTED CAULIFLOWER & WHITE BEAN SOUP - EATTHY
From eatthy.com
ROASTED CAULIFLOWER AND PANCETTA SOUP
From worldbestbutterrecipe.blogspot.com
SEARCH FOR RECIPES
From foodnetwork.co.uk
ROASTED CAULIFLOWER AND PANCETTA SOUP | RECIPE | ROASTED ...
From pinterest.com
WORLD BEST ROASTED FOOD RECIPES: ROASTED CAULIFLOWER AND ...
From roastedfood.blogspot.com
TASTY RECIPES ROASTED CAULIFLOWER AND PANCETTA SOUP
From recipeseliquid.blogspot.com
CREAM OF CAULIFLOWER SOUP | RICARDO
From ricardocuisine.com
ROASTED CAULIFLOWER AND PANCETTA SOUP POPULAR RECIPES
From bestastyrecipes.blogspot.com
RECIPE: ROASTED CAULIFLOWER AND CHEDDAR SOUP - FOOD NEWS
From foodnewsnews.com
ROASTED CAULIFLOWER WITH PANCETTA RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED CAULIFLOWER AND PANCETTA SOUP | RECIPE | ROASTED ...
From pinterest.ca
ROASTED CAULIFLOWER AND PANCETTA SOUP RECIPE
From crecipe.com
ROASTED CAULIFLOWER AND PANCETTA SOUP | RECIPE | PICKY ...
From pinterest.co.uk
ROASTED CAULIFLOWER AND PANCETTA SOUP - REVIEW BY MARIA ...
ROASTED CAULIFLOWER AND PANCETTA SOUP | RECIPE | ROASTED ...
From pinterest.ca
ROASTED CAULIFLOWER AND PANCETTA SOUP
From crecipe.com
TASTY RECIPES ROASTED CAULIFLOWER AND PANCETTA SOUP ...
From recipes4allfood.blogspot.com
ROASTED CAULIFLOWER AND PANCETTA SOUP | RECIPE | RECIPES ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love