For decades, cauliflower was so overlooked and underrated that I am surprised it didn’t develop a middle-child complex. Recently it has gained a huge fan base on its ability to taste like almost anything. From oatmeal to rice to pizza crust it is now a wonder-veggie superstar! It has the power to dethrone kale as the King of the vegetable world. But I have loved cauliflower from the beginning when it was just an ordinary vegetable. It may not be flashy and colorful like its neighbor broccoli, but among its many benefits, cauliflower is rich in nutrients and fiber. I am not exaggerating when I say that you are just as likely to find me munching on it as a bag of chips, and I promise you it has zero to do with carbs or healthy reasoning. I simply crave it for its naturally beautiful flavor.
It's overcast in Richmond today, so I decided to faceplant myself into a bowl of comfort inside. Raw cauliflower transforms into golden, caramelized lusciousness when baked in the oven. I always buy two heads for this recipe because I eat at least half of it straight from the pan. Its deliciousness serves as a base for the creamiest soup you can imagine! I topped it with homemade rye croutons (my new obsession) and fresh thyme. Cauliflower is in such high demand right now, you might not be lucky enough to find it! But if you do, please give it a try. Remember that all celebrities started out as a nobody but by basking in cauliflower's spotlight, you may feel almost famous, too.
Creamy Roasted Cauliflower Garlic Soup
INGREDIENTS
- 1 large head garlic
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground black pepper, and dash of red pepper flakes
- 2 large heads cauliflower, cut into florets
- 1 onion, diced
- 5 cups chicken or vegetable stock (or more later depending on preference)
- 4 large fresh thyme sprigs
- 2 bay leaves
- 1 cup heavy cream
INSTRUCTIONS:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cut the head of garlic, about 1/4-inch, to expose the tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.
- Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic onto the baking sheet.
- Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme, and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.
- Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes. Puree with an immersion blender until desired consistency is reached.
- Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
- Serve immediately.
Homemade Croutons
- 4 ounces ciabatta or crusty sourdough bread, preferably stale
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon cracked black pepper
INSTRUCTIONS:
- To make the croutons: Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Slice your bread* into 1-inch cubes and place them on the baking sheet. Drizzle the cubes with the olive oil, sprinkle them with the salt, and toss until thoroughly combined. Bake until deeply golden, about 7 to 10 minutes.
