Name Name


Caramelized Cauliflower Soup

  • Posted by SHFT on November 22, 2011 in Food
  • 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:


    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
    Ground Pepper
    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.

    Catch Sprouted Kitchen on Twitter here.

    (via Sprouted Kitchen)

    Photos: Hugh Forte





    The Perennial Plate: The Middle Way

  • In China, the sustainable food series documents a restaurant owner's plight to promote organic produce
  • more
  • Patch Herb Planter

  • Grow fresh organic food all year long with this affordable system for city dwellers
  • more
  • Cauliflower Soup

  • A simple, smooth winter veg soup from Chez Panisse chef Paul Bertolli
  • more