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.
ROASTED CAULIFLOWER SOUP WITH COCONUT AND TURMERIC
This healthy roasted cauliflower soup recipe is made with turmeric roasted cauliflower and infused with Thai chili paste and coconut milk. Garnish with cilantro and reserved roasted cauliflower pieces for a beautiful garnish. Dairy free.
Provided by Laura / A Beautiful Plate
Categories Soups
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons extra virgin olive oil, ½ teaspoon ground turmeric, ½ teaspoon Diamond Crystal kosher salt, and freshly ground black pepper. Roast for 20 to 25 minutes, flipping the florets halfway through, or until tender and caramelized.
- Meanwhile in a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, remaining ¼ teaspoon turmeric, and a pinch of salt, and sauté, stirring occasionally, for 3 to 4 minutes or until softened and slightly translucent. Add the garlic, carrots, and celery, and sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are lightly caramelized. Add the Thai chili paste and stir until the vegetables are evenly coated. Pour in ¾ cup (180 mL) chicken broth, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook until the liquid is reduced by half. Add the remaining chicken broth, grated ginger, and the roasted cauliflower to the pot. Bring to a boil, reduce to heat to a low and simmer the soup for 10 to 15 minutes, or until the vegetables are very tender.
- Carefully transfer the soup in batches to a high-powered blender, such as a Vitamix, and puree until smooth - adding additional broth if necessary. Transfer the soup back to the soup pot, place over low heat, and whisk in the coconut milk. Stir in the lime juice and season to taste with salt and pepper.
- Serve hot and garnish with cilantro as desired.
Nutrition Facts : ServingSize 1 serving, Calories 294 kcal, Carbohydrate 20 g, Protein 9 g, Fat 23 g, SaturatedFat 14 g, Sodium 309 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 8 g
ROASTED GARLIC CAULIFLOWER
Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.
Provided by SHELLERY
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
- Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
- Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.6 g, Cholesterol 3.9 mg, Fat 8.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 110.9 mg, Sugar 3.4 g
CREAMY ROASTED GARLIC CAULIFLOWER SOUP
This creamy roasted garlic cauliflower soup is low in fat and carbs but packed with flavour and nutrition. Once the garlic is roasted, it can be ready in about 20 minutes. It's thick, creamy, rich in flavour and perfect for dunking crispy bread in.
Provided by Deryn Macey
Categories Soup
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Cut the tops of the bulbs of garlic so each clove is slightly exposed. Place each bulb on a small piece of tinfoil then drizzle 1/4 tsp of olive oil over each bulb. Wrap up in the foil and roast for 35 minutes.
- Add the onion and carrot to a soup pot with a splash of the vegetable stock and cook until starting to soften, about 5-6 minutes.
- Add the cauliflower, stock, rosemary and thyme. Squeeze the roasted garlic out of the bulbs and add to the pot.
- Simmer until the cauliflower and carrots are completely soft and tender, approximately 20-25 minutes.
- Carefully pour into a blender an mix until smooth and creamy.
- Season with salt and pepper.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 72 calories, Fat 0.5 g, Carbohydrate 16 g, Fiber 4 g, Protein 3 g
COCONUT CURRIED CAULIFLOWER SOUP
Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with roasted cauliflower, Thai-flavors, and coconut milk so it is creamy and has the best flavor. It's s 40-minute dinner recipe you're going to fall in love with!
Provided by Kristen Stevens
Categories Soup
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Nutrition Facts : ServingSize 1 serving = a generous 1 ½ cups, Calories 268 kcal, Sugar 11 g, Sodium 1259 mg, Fat 20 g, SaturatedFat 16 g, TransFat 1 g, Carbohydrate 22 g, Fiber 7 g, Protein 5 g, UnsaturatedFat 4 g
CAULIFLOWER, GARLIC AND TURMERIC SOUP
Packed full of vegetables and phytonutrients, it is undeniably true that this soup is both soothing and bolstering as well as easy and gratifying to eat. Baking the garlic gives a lot of depth while taking away any potential for bitter heat; strangely, the turmeric seems to assuage, if not remove, the school corridors smell of the cooking cauliflower. And the colour, an almost acid gold, is glorious. Written for The Royal Marsden Cancer Cookbook, published by Kyle Books. Photography by Georgia Glynn-Smith. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C/400°F/gas mark 6. Cut the top off the head of the garlic so that you can just see the tops of the cloves. Sit the garlic on a generous square of aluminium foil (shiny-side up) and drizzle a small amount of the olive oil over. Pull up the edges of the foil to form a tightly wrapped but baggy parcel and put in the preheated oven for 40 minutes. Remove and allow to cool a little while you get on with the soup. Pour the rest of the oil into a wide saucepan and fry the onion gently for 10 minutes or so until softened but not browning. Add the cauliflower florets and turn in the oily onion. Add the turmeric and keep stirring, then stir in the potato. Cover and cook over a low to medium heat for about 10 minutes. Squeeze in the pulpy, sweet, baked garlic cloves (just squish the head straight into the saucepan) and then add the stock/broth. Bring to the boil, lower the heat to a simmer, then cover and cook for a further 15 minutes or so. Purée in a foodprocessor or blender or, if you like a soup with more texture, just stick a handheld blender in the pan or bash about with an old-fashioned potato masher. Add freshly chopped parsley or coriander/cilantro to the bowls as you eat.
ROASTED CAULIFLOWER, GARLIC AND COCONUT SOUP
Perfect for a cold snowy day. Warm up with this thick, creamy, coconut, cauliflower soup flavored with roasted garlic, herbs and spices. Caramelizing of the cauliflower and garlic sweetens and concentrates the flavors. Cumin and curry can be added for a more exotic flavor adjusting to your likeness.
Provided by Rita1652
Categories Cauliflower
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
- Roast for 30 minutes turning after 15 minutes.
- Heat remaining coconut oil in a large sauce pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
- Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
- This is rib sticking thick so you can thin if desired with additional stock.
- Mix in the cheese, let it melt and season with a good amount of salt and pepper.
- Plate and top with toasted coconut.
- Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.
ROASTED CAULIFLOWER-COCONUT SOUP
Enjoy a recipe high in vitamin C and iron with Roasted Cauliflower-Coconut Soup. Roasted Cauliflower-Coconut Soup is a great Healthy Living recipe
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 450°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Combine first 4 ingredients and 2 Tbsp. oil in large bowl. Add cauliflower; stir until evenly coated with oil mixture. Spread onto prepared baking sheet. Bake 20 min.
- Heat remaining oil in medium saucepan on medium heat. Add onions; cook and stir 2 min. Stir in vegetable broth. Bring to boil. Add cauliflower; stir. Simmer on medium-low heat 15 to 20 min. or until vegetables are tender, stirring occasionally.
- Blend soup, in small batches, in blender or food processor until smooth. Return each puréed batch to saucepan. Stir in milk; cook 3 to 5 min. or until heated through, stirring occasionally.
- Sprinkle with coconut.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
ROASTED CAULIFLOWER, COCONUT AND LIME SOUP
This healthy and delicious soup recipe is easy to make, it's perfect to freeze portions. Perfect served with a warm seeded roll and coriander and chilli garnish.
Provided by Cara Pereira
Time 1h
Yield Serves 5
Number Of Ingredients 35
Steps:
- Chop the cauliflower, shallots, celery and garlic into chunks. Coat them in olive oil, salt and pepper. Add to a baking tray and roast at 180°c/ gas mark 4 for 35 minutes or until golden.
- Once the veg has roasted, remove from baking tray and add to a large saucepan on a medium heat. Stir in the coconut milk, chicken/ vegetable stock, turmeric and juice of one lime. Season with salt and pepper. Reduce to a low heat and simmer for a further 10 minutes stirring regularly.
- Take the ingredients off the heat and add everything to a blender. Blend until you have a smooth texture. Add a bit of water if too thick. Depending on your personal taste, add the chilli flakes and coriander leaves. Blend further to ensure these are mixed in well.
- Garnish with chilli flakes and coriander. Serve with a warm seeded roll and butter. And enjoy! Portions can be frozen.
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- Cut the top bulb of garlic, drizzle some olive oil over the bulb and wrap it up in a foil.Add the cauliflower florets and drizzle olive oil over them. Place it all in a baking tray and roast for 35-minutes.
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