I love cauliflower, but my family doesn’t so when I buy a head of it, I usually have to find ways to enjoy it. I’ve been craving soup lately and thought I would give this one a try. It was so creamy without any heavy cream or milk.
It’s perfect soup to pair with a green salad or a hunk of crusty bread.
2 pounds cauliflower, cut into bite-size florets
3 Tbsp extra-virgin olive oil, divided
1 medium onion, chopped
2 cloves garlic, pressed or minced
4 cups vegetable broth
2 Tbsp unsalted butter
1 Tbsp fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper. Toss the cauliflower with 2 tablespoons of olive oil and place on the baking sheet. Season with salt. Roast for 25 to 35 minutes or until golden brown and caramelized.
In stock pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Saute the diced onions until soft and translucent. Add the garlic and stir until fragrant. Pour in the vegetable broth and add in the roasted cauliflower. Reduce heat and simmer for 30 minutes. Transfer the soup to a blender and pulse until smooth. Add in the unsalted butter and puree. Pour back into the pot and season with additional salt if needed, lemon juice and nutmeg. Stir to combine. Divide between four bowls and top with green onion, if desired.
Source: Cookie and Kate