Roasted Cauliflower Soup
Roasting brings out the nutty sweetness of cauliflower; if your kids think they don't like it, let them try it this way. Or call it "Caramelized Cauliflower Bisque" and see if they like the sound of it.
Active time: 15 minutes
Total time: 1 hour
Yield: Serves 4-6
2 heads cauliflower
3 garlic cloves, smashed and peeled
1 yellow onion, peeled and sliced
2 tablespoons olive oil
1 quart chicken broth
1 cup water
1 cup half and half (or whole milk)
freshly ground black pepper
snipped chives (optional)
- Heat the oven to 450°F.
- Cut the cauliflower into small florets and, on a large foil-lined rimmed baking sheet, toss them with the garlic, onion, oil, and 1 teaspoon of salt. Roast 25-30 minutes, flipping the florets halfway through, until they are golden and starting to brown.
- Reserve a few small florets for garnish, if you like, then add the rest of the cauliflower along with the onions and garlic to a large pot with the broth and water and bring to a boil over high heat. Lower the heat, then simmer the soup, partially covered, for 30 minutes, or until the cauliflower is very tender.
- In a blender in batches, or with a hand blender, puree the soup until smooth.
- Stir in the half and half, add black pepper and more salt to taste, and serve, garnished with the reserved florets and snipped chives.