Roasted cauliflower soup
This is a simple four-ingredient soup that will take you less than an hour front-to-end. While I'm using my favorite vegetable for this batch, you can easily swap out a head of cauliflower for six carrots or three stalks of broccoli. The key to this very straightforward recipe is to have a quality immersion or standing blender.
I enjoy pairing this soup with grilled cheese - I did a munester-spicy honey-black truffle grilled cheese with this soup for my Valentine's decorating party this year. One of the greatest parts of the cauliflower in this dish is its creaminess. While this recipe is entirely gluten- and dairy- free (if you use vegetable stock instead of chicken stock it's both vegetarian and vegan), it almost reads like a cream of cauliflower soup because it's so smooth and rich.
This recipe serves 4 large portions of 6 small portions paired with a grilled cheese or some sort of side.
What you need
1 head cauliflower, chopped into florets
1 large shallot, sliced into 1/4-inch rings
1 large clove garlic
1 quart chicken stock
Olive oil, as needed
Salt, to taste
Freshly cracked white pepper, to taste
How to do it
Preheat oven to 400-degrees F.
While oven preheats, chop and slice cauliflower and shallots and peel the garlic.
Place shallot rings, cauliflower florets and garlic clove on a baking sheet and drizzle olive oil over the top to just coat.
Season generously with salt and pepper.
Place the baking sheet into the oven and bake for 35-40 minutes, or until the cauliflower florets are browned.
While hot, remove baking sheet from oven and transfer cauliflower, shallot, and garlic to a blender or to a sauce pan if using an immersion blender.
Add all of the stock and blend until smooth. Heat in microwave or over stove to reach desired heat - if you're using a Vitamix, you can blend for 7-8 minutes or until the soup starts to steam. Serve immediately.
I like to garnish with extra virgin olive oil, red chili flakes and flaky salt.
For leftovers, cover soup with plastic wrap or store in an airtight container in the fridge for up to three days. Microwave to reheat.