Roasted Cauliflower Soup

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Roasted Cauliflower Soup

Ingredients

• Head of cauliflower, chopped or about 12 ounces of cauliflower florets
• 4-5 cloves of garlic
• 1/2 cup of chicken or vegetable stock
• 1/2 cup of heavy cream
• 2 tablespoons of butter
• 1 teaspoon of miso paste or two anchovy filets, chopped
• 2 tablespoons of fresh parsley, chopped
• 2 tablespoons of fresh dill, chopped
• 1 tablespoon of fresh thyme leaves
• 2 bay leaves
• 1 tablespoon of onion powder
• 1/4 teaspoon of smoked paprika
• 2 tablespoons of unsalted butter
• Juice of half a lemon
• Salt and pepper to taste
• Olive oil
• Optional: chili oil and a grated parmesan.

Preparation

1. Heat oven to 425 degrees.
2. Place cauliflower and garlic on a sheet pan and toss with salt, pepper, and a little olive oil.
3. Roast cauliflower for 30 minutes in the oven or until edges start to brown. If the garlic begins to brown first, remove from the sheet pan and let the cauliflower continue to roast. Both the cauliflower and garlic should be fork tender.
4. Reserve about a 1/4 cup of cauliflower in a bowl for later.
5. In a blender, add roasted garlic, the rest of the cauliflower, chicken or vegetable stock, heavy cream and about 1 cup of water. Blend until smooth. If it’s too thick, add a little more water.
6. Chop reserved cauliflower into small, bite sized pieces.
7. In a heavy pot on medium high heat, melt butter and miso paste or anchovies together.
8. Stir in blended cauliflower mixture, lemon juice, spices, and an additional 1 cup of water.
9. Stir in reserved roasted cauliflower and fresh herbs. Cook on medium heat for about 15-20 minutes. If the soup is too thick at this point, add a little more water.
10. Remove bay leaves from the soup and discard. Salt and pepper to taste.
11. Optional: garnish with leftover herbs, sprinkle with grated cheese, and swirl in a little chili oil (highly recommended) to the tops of each bowl of soup before serving.