Guest guest Posted July 27, 2006 Report Share Posted July 27, 2006 Roasted Cauliflower Soup 2 heads cauliflower 2 yukon gold potatoes, roughly chopped into bite-size pieces 3 garlic cloves 2 shallots or one large onion 2 tablespoons extra virgin olive oil 3 cups vegetable broth 1 cup water sea salt and pepper, to taste Preheat oven to 350 degrees. Cut cauliflower into 1 inch flowerets, about 10 cups. In a large baking pan toss cauliflower, potatoes, garlic, and shallots with olive oil and roast in oven for about 25 to 35 minutes, or until golden. In a large pot, simmer broth, water, roasted cauliflower and potato mixture for 20 minutes, or until cauliflower is very tender. Use your blender to puree soup in batches until smooth and return to pot. Add sea salt and pepper to taste. Heat soup over low to medium heat until just heated through. Makes approximately 10 cups. Optional: sprinkle some fresh chopped parsley on top of each bowl for presentation just before serving. Quote Link to comment Share on other sites More sharing options...
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