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Creamy Roasted Cauliflower Soup I’ll start by telling you I was inspired by this post by Deb of SmittenKitchen here: http://smittenkitchen.com/2006/09/the-fragile-cooking-ego/. And now I’ll tell you how I changed it up to suit my own sensibilities. Roasting virtually ANY vegetable adds lots of depth of flavor and often nice color to any dish. While the original recipe sounded nice, I really thought: why not roast the cauliflower first? It’ll add a more amber color to the soup and so much good flavor. And it did. My other thought was, why a quart of stock? Why not split the stock with some milk to add extra creaminess while increasing the nutritional profile of this soup? So here are my amendments: — Roast one small to medium sized head of cauliflower with 1 T. olive oil at 375 degrees for about 20 minutes, tossing once. I used the other tablespoon of olive oil mentioned in the recipe to cook down the onion and garlic. — Use 2 c. low-fat milk and 2 c. stock (I love Imagine Food’s No Chicken Broth) — I added no additional salt. Nada. Between the stock and the naturally salty Parm, no need for extra. I likely added extra black pepper b/c I love black pepper. — I finished it w/ chopped chives and an extra grind of pepper, but imagine a little drizzle of heavy cream would be good, as would a dollop of goat cheese or maybe even some thinly sliced roated cauliflower (if one reserved a small floret). I would have loved this with some garlic toast, but enjoyed it with a dark green salad and some of Metropolitan Bakery’s olive thyme bread instead. Easy, fast, tasty, healthful soup. Does it get better than that?

Creamy Roasted Cauliflower Soup

I’ll start by telling you I was inspired by this post by Deb of SmittenKitchen here: http://smittenkitchen.com/2006/09/the-fragile-cooking-ego/. And now I’ll tell you how I changed it up to suit my own sensibilities.

Roasting virtually ANY vegetable adds lots of depth of flavor and often nice color to any dish. While the original recipe sounded nice, I really thought: why not roast the cauliflower first? It’ll add a more amber color to the soup and so much good flavor. And it did. My other thought was, why a quart of stock? Why not split the stock with some milk to add extra creaminess while increasing the nutritional profile of this soup?

So here are my amendments:

— Roast one small to medium sized head of cauliflower with 1 T. olive oil at 375 degrees for about 20 minutes, tossing once. I used the other tablespoon of olive oil mentioned in the recipe to cook down the onion and garlic.

— Use 2 c. low-fat milk and 2 c. stock (I love Imagine Food’s No Chicken Broth)

— I added no additional salt. Nada. Between the stock and the naturally salty Parm, no need for extra. I likely added extra black pepper b/c I love black pepper.

— I finished it w/ chopped chives and an extra grind of pepper, but imagine a little drizzle of heavy cream would be good, as would a dollop of goat cheese or maybe even some thinly sliced roated cauliflower (if one reserved a small floret).

I would have loved this with some garlic toast, but enjoyed it with a dark green salad and some of Metropolitan Bakery’s olive thyme bread instead.

Easy, fast, tasty, healthful soup. Does it get better than that?


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