Are we all in agreement that roasted vegetables are far superior to steamed ones? Good. This Caramelized Cauliflower Soup from top-dog food blog Sprouted Kitchen eschews steamed cauliflower in favour of a roasting process that turns the florets' edges a beautiful golden-brown. The soup's a surefire lunch hit for a cool winter's day.
Here's the SK recipe:
CARAMELIZED CAULIFLOWER SOUP // Serves 4
I was eating some leftovers today and was thinking that if you halved the broth, this would make a nice puree underneath your protein of choice – sort of a nice alternative to mashed potatoes. Just a thought.
1 Head Cauliflower (about 3 lbs.)
Extra Virgin Olive Oil
1/2 tsp. Fresh Grated Nutmeg
Salt and Pepper
2 tsp. Extra Virgin Olive Oil
1 Large Shallot, chopped
1 Clove Garlic, chopped
3 Cups Low Sodium Vegetable Broth
1 tsp. Dried Thyme
1 Tbsp. White Balsamic Vinegar
1 tsp. Extra Virgin Olive Oil
1 Cup Fresh Torn Bread, roughly 1” pieces
1/2 Cup Toasted Hazelnuts, Chopped
Fresh Thyme Leaves
Shaved Parmesan, optional
Preheat the oven to 450′.
Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges. There is a pretty wide grace period here. Remove to cool.
While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.
When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.
To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.
Serve each portion with a few croutons, chopped hazelnuts and a pinch of fresh thyme leaves and shaved parmesan, if using.
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(via Sprouted Kitchen)
Photos: Hugh Forte