Roasted Cauliflower Soup


I’ll admit, I’m really not a fan of cauliflower. There have been few times that I’ve actually enjoyed it – my sister in law Anne Marie makes a killer Cauliflower and Cheese Soup and my Mom did this wickedly deeee-lish gratin type dish – with bread crumbs and tons of butter. Me…? I can’t remember the last time I even bought one. Until recently….


  
How could I resist something this beautiful… local, and seasonal!! You can actually see how fresh it is~

Roasted Cauliflower Soup

If you think you don’t like cauliflower, this just might change your mind. Roasting really makes it taste nutty and gives a rather bland vegetable a whole new taste profile. You can keep this vegan by using water or veg stock and eliminating the milk/cream at the end; add some more water/veg stock if it’s too thick. The quantities given are approximate – that’s one of the best things about making soup… when you’re roasting the cauliflower, add enough oil so it doesn’t burn, but don’t drench it. When you’re adding stock for the final simmer, add enough to cover. Go on. Keep making soup. It’s that time of year! It’ll get easier and easier… and there’s few ways that are better to get all the nutrition you can from ingredients, while morphing them into a bowl of comfort!
 
Ingredients:
cauliflower, fresh & local, 1 whole cut into small florets
olive oil, 2 – 3 tbsp
garlic, 2 cloves, minced or left whole, skins on
onion, 1/2 medium, chopped
carrot, 1 whole, chopped same size as onion
celery, 2 sticks, chopped same size as onion and carrot
water/veg stock/chicken stock – enough to cover when all the veg are in the pot, ready to simmer together (approx 3 cups…)
salt, 1 tsp
pepper, 1/2 tsp freshly ground
bay leaf,1
ground coriander, 1 tsp (if you don’t have coriander, you can just leave it out)
 
Preparation:
Please follow the pics below…
 
I tried a bite raw, while I was prepping it…. 🙁
 

Thinking it would crumble, I made the florets on the spread out wrapper. I think the extreme freshness here made it a non-issue~

A (huge) glove of garlic, minced and ready. Adding them in whole with skin on is a terrific option… you can then squeeze out the mellowed almost sweet garlic into your soup.
 

Olive oil, garlic, a sprinkle of coriander, salt and pepper – then into the oven.

Very tasty at this point – but in future will lesson the 45 minute cooking time by making smaller florets.

The darker brown it gets – the more nuttier and concentrated the taste.

Not wanting to waste any of the goodness in the pan, I added a bit of boiling water – and scraped it up with the heatproof spatula. Saving flavour. Saving on clean up! (I would’ve used chicken stock, but mine was in the freezer). Will finish the soup with the stock!
 

Here’s the base, of most soups… onion, celery and carrot. Don’t be too fussy about the shape – you’ll purée the soup later. When these are soft, add the cauliflower and your stock/water.

All veg soft and ready to purée – love my immersion blender~ Be sure to remove the bay leaf before you do this!

Finish with some ‘dairy’ for richness… a half cup of milk, half n half or heavy cream – depending on how rich you want it. Truffle oil would be superb, as would walnut oil. Almost any cheese melting on top would also be divine.