Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, roasted cauliflower and garlic soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Place the cauliflower chunks and onion slices on a baking Place the garlic bulb on a piece of foil, drizzle with oil, season with salt and pepper, and place on the baking sheet…. Place in the oven and bake until. This simple vegan soup gets its sweet, nutty flavor from a full head of oven-roasted garlic, and its creaminiess from cashews.
Roasted Cauliflower and Garlic Soup is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Roasted Cauliflower and Garlic Soup is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have roasted cauliflower and garlic soup using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Roasted Cauliflower and Garlic Soup:
- Prepare 1 large head cauliflower or 2 bags frozen
- Make ready 3 clove garlic, unpeeled
- Get 1 olive oil
- Take 1 kosher salt
- Prepare 3 cup chicken or vegetable broth
- Make ready 1 cup buttermilk
- Get 1/2 cup fresh grated parmesan
- Make ready 1 fresh cracked black pepper
- Get pinch fresh grated nutmeg
Cut off tops of garlic heads. Place each on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive. Nutrient-dense soups can be a life-saver - they're easy to prepare and usually taste better the second or third day (perfect for a quick-reheat for lunch or dinner).
Instructions to make Roasted Cauliflower and Garlic Soup:
- Cut fresh cauliflower into bite sized florets, if using frozen - thaw completely and thoroughly drain.
- Preheat oven to 425
- Drizzle cauliflower in enough olive oil to coat and season to taste with salt. drizzle garlic cloves in oil and wrap in a small foil packet. arrange cauliflower in a single layer on a sheet pan along with garlic packet.
- Roast in oven, turning cauliflower every 5 to 10 minutes until you achieve a well brown color.
- Remove sheet pan and set garlic aside to cool. add cauliflower to a medium soup pot. when garlic is cool enough to handle, squeeze it out of its skin into cauliflower and add stock. simmer 10 minutes.
- Allow mixture to cool and then blend in batches to desired texture. return blend mixture to soup pot.
- Stir in milk, cheese, nutmeg, ans salt and pepper to taste. simmer another 10 minutes. feel free to add more milk for thinning or cheese for thickening.
- Serve warm with a drizzle of olive oil and cracked pepper as garnish. or try olive oil, pomegranate seeds, and chives. Also good with crumbled bacon.
Roasted Cauliflower and Garlic Soup features a simple flavor profile and provides tons of nutrients from the ghee, chicken stock, sea salt. Roasting cauliflower brings out a delicious nutty flavor and gives the soup a gorgeous silky texture. Reheat just before you're ready to serve. Along with the roasted cauliflower and garlic, I also tossed a small potato on the pan which gives the chowder an even creamier texture. So….so far we've got roasted cauliflower, roasted potato and roasted garlic.
So that’s going to wrap this up with this special food roasted cauliflower and garlic soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
