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Jan 01, 2013  |  Vote 0    0

FOOD - What to do with that head of cauliflower? Soup it up, says Nosh with Nichola

By Nichola Petts

I came across this recipe a long time ago, and in all honesty, I can’t remember where I found it. However, it’s really straight-forward and easy, so luckily I’ve got it in the ol’ noggin’ and am happy to share.

I’m a big fan of soup, especially during the winter months and this one never seems to fail. In fact, I think it would be quite difficult to screw up (unless you leave the oven unattended and burn the cauliflower. In which case, it’s your own darned fault).

Here we are, my favourite roasted cauliflower soup recipe:

1 head of cauliflower (this time I used purple cauliflower – it was on sale)

4 cloves garlic

2 tbsp olive oil

4 cups vegetable or chicken stock

1 tsp dried basil

Salt and pepper, to taste

Grated mozzarella, cheddar or parmesan cheese, to taste

Heat oven to 375 F and cut/break up your cauliflower into florets. Spread florets and cloves of garlic over a non-stick cookie sheet and drizzle with olive oil. Roast in the oven for about 45 minutes or until tender.

In a large pot, bring chicken or vegetable stock to a simmer and add roasted garlic and cauliflower. Simmer for about eight minutes and add basil.

Use a hand mixer or blender to puree soup. If you’re using a blender, be sure to add the soup in batches (no hot soup explosions, please).  Return the pureed soup to the pot to warm through. Add cheese (if using), salt and pepper to taste and serve.

This soup is not only incredibly easy to make, but it’s really inexpensive and tastes delicious. Oh – and it’s good for you, too. It’s a great way to get some of those cruciferous vegetables into your system. Sometimes I go with the cheese, sometimes I don’t. It’s really tasty either way.

For those who are lactose intolerant or are simply trying to cut back on your dairy or fat intake, just omit the cheese. What’s even better is that you can add some grated cheese in each bowl as opposed to adding it to the whole pot. That way, those who want cheese can have it and those who don’t, won’t. It’s a win-win.

Be warned — boiled cauliflower smells a bit *funny*. If you find that your kitchen smells not so appetizing at first, it’s because of the cauliflower. It just does that, so don’t be alarmed.

So go out and get yourself a head of cauliflower and give this delish recipe a go.

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Nichola Petts is a Toronto-based freelance writer and communications pro with a penchant for trying new recipes and all things delicious. You can reach her at nichola@nicholapetts.com or via Twitter @NicholaP.

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