This Roasted Cauliflower Soup recipe begins with caramelized florets, giving it a rich, intensified flavor. This is a vegetarian recipe, and it can be made dairy-free by simply omitting the milk. Serve heated or chilled.
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Recipe byReese Amorosi
Roasted Cauliflower Soup
This Roasted Cauliflower Soup is pureed smooth and then garnished with florets. Depending on your presentation it works for both refined and rustic meals, and it can be served heated or chilled. This soup is also delicious when made with Romanesco or Brocco-flower.
Pre-heat oven to 400 degrees. Toss cauliflower and garlic cloves with olive oil and salt, place in single layer in a shallow baking dish or sheets pan. Roast for approximately 40 minutes until caramelized, stirring occasionally to ensure even browning. The cauliflower will shrink as it cooks.
Remove cauliflower and garlic from oven and cool (15-20 minutes), then place in a food food processor or blender, reserving 3-5 pieces of cauliflower to use as garnish for each bowl of soup.. Add 3 cups of stock and a squeeze of the lemon wedge, pulse until smooth. Once the soup is blended, check for consistency - if it's too thick for you, add some or all of the 4th cup of stock and re-blend.
Pour into soup pot – if you're using milk, whisk it in now. Taste the soup and add more salt if needed, then simmer on medium-low for 10-15 minutes. OR, if you prefer the soup chilled, pour soup into a large bowl, whisk in cream or milk, then refrigerate for several hours.
Transfer soup to serving bowls (or glasses are nice for chilled soup), garnish and serve.
In the photo shown with this recipe, the soup is garnished with roasted cauliflower florets, pomegranate seeds, raw pumpkin seeds, basil oil and freshly ground black pepper. Other choices include (but are certainly not limited to) crème fraîche, sour cream or yogurt, cheese, croutons, fresh herbs, raw or roasted tomato, fresh apple or a dollop of apple butter, etc.