Roasted Cauliflower Soup

I often buy heads of cauliflower, but I'll be honest, they sit in my fridge for a week or two without being used. Don't get me wrong, I really want to like cauliflower. But when it comes down to it, I am not really a fan of steamed cauliflower, and other than eating it raw dipped in ranch dressing, I just don't know what else to do with it.

In fact, back in February I posted a recipe for Cauliflower and Sausage Pasta that was born from the same need to use an entire head of cauliflower.

This past weekend, yet again I found myself with an entire unused head of cauliflower, looking for inspiration. I was browsing through the Epicurious iPad app, and their Roasted Cauliflower Soup came up. Since I was just recovering from a cold anyway, some soup sounded perfect!


Roasted Cauliflower Soup
adapted from Epicurious

1 head cauliflower
4 garlic cloves
2 shallots
1-2 tablespoons olive oil
1 1/2 cups chicken broth
1/2 cup water
4 small potatoes
1 1/2 cups milk
Salt and pepper

Preheat oven to 425°F.

Cut cauliflower into 1-inch florets. Cut ends off of garlic and shallots, and cut the shallots into large sections. Combine in a large bowl, and toss with oil to coat.



Spread out on a baking sheet, and roast in middle of oven about 30 minutes, or until golden.

In a large pot simmer broth, water, and roasted cauliflower mixture 30 minutes covered, or until cauliflower is very tender.



Dice potatoes into small cubes (1/4 inch) and boil for 10 minutes, or until tender, and drain and set aside.

Using an immersion blender or a standing blender, puree roasted cauliflower and broth mixture until smooth (use caution when blending hot liquids). Return soup to pot and stir in potatoes, milk, and salt and pepper to taste.



Heat soup over moderate heat until just heated through. Serve with fresh croutons or garlic-rubbed crostini.