Roasted Cauliflower Soup
- Womenscorner Desk
- November 25, 2020
Ingredients :
- 1 large head cauliflower approx. 6 cups
- 4 garlic cloves peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups low sodium chicken broth
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper optional
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Method : Preheat oven to 450°F. Line a baking tray with foil and lightly spray with nonstick cooking spray. Add cauliflower and whole garlic cloves to baking tray. Drizzle evenly with oil, salt and pepper. Toss until evenly coated, then opened up into one layer. Roast at 450°F for 30-35 minutes, until golden brown and tender. Stir cauliflower once half way through cooking then spread back to a good layer. Melt the butter during a Dutch oven or soup pot over medium heat. Sprinkle in flour and cook for two minutes. Reduce heat to low and slowly whisk in chicken stock , onion powder, thyme, nutmeg and cayenne pepper. Add cauliflower and garlic and convey to a boil, whisking constantly, then reduce to a simmer for five minutes or until thickened.
Puree with an immersion blender or working in batches, puree in blender, taking care to let smoke escape or it'll explode. Pour creamy blender contents back to pot. Season with salt and pepper to taste. For a thinner soup, stir in additional chicken stock or milk to succeed in desired consistency.
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