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Roasted Cauliflower and Garlic Soup | www.vegetariant.com
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Roasted Cauliflower & Garlic Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Vegetariant

Ingredients

Roasting Cauliflower & Garlic

  • 1 lbs large head cauliflower approx 2 1/2
  • 4 teaspoons olive oil divided
  • 2 teaspoon garlic salt
  • 2 teaspoon white pepper
  • 4 cloves garlic unpeeled

Add for Soup

  • 3 cups reduced-sodium vegetable broth
  • 1/2 cup 2% reduced-fat milk
  • 1/2 cup water
  • 1/2 cup grated Manchego or Parmesan cheese
  • Freshly ground black pepper
  • Garnishes: olive oil pomegranate seeds, parmesan cheese, red bell peppers, fresh thyme

Instructions

  1. Preheat oven to 425°.
  2. Cut cauliflower into 2-inch florets; toss with 3 tsp. olive oil, garlic salt and white pepper.
  3. Arrange florets in a single layer on a nonstick cookie sheet or cake pan.
  4. Wrap garlic cloves in aluminum foil, pour 1 tsp. over garlic and place on cookie sheet/cake pan with cauliflower.
  5. Bake at 425° for 30-40 minutes or until cauliflower is golden brown (not burnt), tossing cauliflower every 15 minutes.
  6. Transfer cauliflower to a large pot with lid.
  7. Unwrap garlic and cool 5 minutes.
  8. Squeeze garlic out and add to cauliflower.
  9. Add stock, cover with lid and bring to a simmer over medium heat for 5 minutes.
  10. Let mixture cool 10 minutes.
  11. Scoop mixture into a blender and blend until smooth, stopping to scrape down sides as needed.
  12. Return cauliflower mixture to pot; stir in milk, water, and cheese. Cook over medium-low heat, stirring occasionally, 3-5 minutes or until thoroughly heated.
  13. Add freshly ground black pepper to taste.
  14. Serve in bowls with garnish of your choice.

Recipe Notes

If using a powerful blender, like a BlendTec or Vitamix, you should be able to add the soup and use the "soup setting" without stopping to scrape the sides.