This recipe is much like my other soup recipes, adaptable and hard to get wrong. It is an adaptation of a curried cauliflower soup given to me by a cousin back in the 70’s. (Oh yes, I have been around that long)
Roasted Cauliflower Soup Recipe
- Cauliflower -1/2- whole head depending on the size
- Sweet onion- 1 large- more or less
- Garlic 5-6 cloves
- Broth- 32 oz more or less, chicken veg, miso
- Curry powder
- bit of Parmesan or asiago cheese Gruyere can also be nice.
- bit of cream, say 2 Tbsp (optional)
|Toss cauliflower florets, quartered onions and peeled garlic cloves in a bit of olive oil and sprinkle with curry powder and salt and pepper. Curry powder is subjective, some sweeter, and some hotter, choose your favorite.
|Don’t be over zealous; a little curry goes a long way. Spread this mixture on some parchment paper on a cookie sheet, don’t overcrowd.
|Set oven at 400-450 Roast until vegetables are golden and brown at the edges. Should look like below: (and it should smell amazing, not burnt).
|Bring broth to hot and throw in roasted veggies be sure to get all the brown bits! Bring to a boil then simmer for 10 min or so until all is tender. Take out your hand held blender and zuzz, until it is as pureed or as chunky as you like. (I like a bit of both). Alternately you can use a potato masher or ricer and stomp around in the soup.
|Just before serving add a bit of cream and if you like and shred in some fresh hard cheese to taste. Make sure when you reheat leftovers, not to boil or it can separate. This soup is surprisingly silky as well as hearty. Enjoy.