• rebeccaecarpenter

Roasted Cauliflower & Garlic Soup

Roasted Cauliflower & Garlic Soup

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Cauliflower is a cool season crop, so you can plant & harvest it in both the spring and fall. I grew it this spring, and although we got a couple small heads, the harvest was far from bountiful. I opted not to plant it again this fall, so the cauliflower in this recipe came from our local market. (I chose organic, as cauliflower is generally considered one of the dirtier veggies). Whether you’re growing it yourself or getting it from a local farmer or market, now is the season to bring it into your kitchen and enjoy it. I made this recipe last night, and served it alongside a delicious caramelized onion tart — a great meal for a cold night. Many folks are afraid to try cauliflower, but if you find the right recipe, it can be tasty for even the toughest critics. This recipe got four and a half (out of six) thumbs up around our table, so I’m chalking it up as a win.

  1. CourseMain Dish

Servings Prep Time 4 people 5 minutes

Cook Time 40 minutes

Servings Prep Time 4 people 5 minutes Cook Time 40 minutes

Roasted Cauliflower & Garlic Soup

Print Recipe

Cauliflower is a cool season crop, so you can plant & harvest it in both the spring and fall. I grew it this spring, and although we got a couple small heads, the harvest was far from bountiful. I opted not to plant it again this fall, so the cauliflower in this recipe came from our local market. (I chose organic, as cauliflower is generally considered one of the dirtier veggies). Whether you’re growing it yourself or getting it from a local farmer or market, now is the season to bring it into your kitchen and enjoy it. I made this recipe last night, and served it alongside a delicious caramelized onion tart — a great meal for a cold night. Many folks are afraid to try cauliflower, but if you find the right recipe, it can be tasty for even the toughest critics. This recipe got four and a half (out of six) thumbs up around our table, so I’m chalking it up as a win.

  1. CourseMain Dish

Servings Prep Time 4 people 5 minutes

Cook Time 40 minutes

Servings Prep Time 4 people 5 minutes Cook Time 40 minutes

Ingredients


  1. Cauliflower

  2. Whole garlic

  3. Vegetable broth

  4. Milk

  5. Parmesean or other hard cheese

  6. Salt & Pepper

  7. Pomegranates

  8. Fresh Thyme

Servings: people

Instructions


Preheat your oven to 425 degrees.

Break apart the cauliflower into small pieces and put it onto a baking sheet with whole garlic cloves.

Drizzle the produce with olive oil and give it a good toss with your hands until it’s well-covered.

Roast for 30 minutes or until it’s golden brown, tossing half way through the cooking.

Transfer the cauliflower and garlic to a large pot, add the broth, and simmer it over medium heat for about 10 minutes.

Puree the mixture with an immersion blender (or food processor) until it’s smooth, and add the milk & cheese.

Stir over low heat until the cheese is melted and the soup is creamy.

Add salt & pepper to taste. Garnish with pomegranates and thyme. Eat. Love.

Recipe Notes


Credit goes to trusty Southern Living for this recipe (thanks, Mom, for the eternal subscription!).

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*****

** You’ll see that I often don’t designate specific quantities and measurements in my recipes. I do this because you know better than I do how much food your family needs and what your tastes are. Cooking isn’t an exact science, anyway — it’s more of an art. (Baking is another story — it actually is science — so I include measurements for my baking recipes.) So use whatever quantity you’d like, make changes to suit your tastes, and substitute ingredients to reflect what’s fresh in the garden and what’s available in your kitchen.

#cauliflower #garlic #pomegranate #thyme

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