ROASTED GARLIC & CAULIFLOWER SOUP
Make and share this Roasted Garlic & Cauliflower Soup recipe from Food.com.
Provided by Cook Tara K.
Categories Cauliflower
Time 1h29m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.
- Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.
- The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check it's progress as needed - it should smell fragrant but not raw, be golden and tender.
- Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.
- Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes.
- Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes.
- Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping.
Nutrition Facts : Calories 353.3, Fat 19.8, SaturatedFat 7.6, Cholesterol 29.5, Sodium 951.9, Carbohydrate 36.7, Fiber 10.9, Sugar 5.6, Protein 11.6
CAULIFLOWER AND ROASTED GARLIC SOUP
To prime everyone's palate for creative comfort food, serve this hearty roasted garlic-infused soup garnished with cauliflower florets for your first course at Thanksgiving or a fall dinner party.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. 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 oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
- Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme bundle, and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.
- Remove thyme and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
- Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley, and remaining 3 tablespoons Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.
CREAMY ROASTED GARLIC CAULIFLOWER SOUP
Cozy up for a cold-weather classic with a bowl of our Creamy Roasted Garlic Cauliflower Soup. Add more flavor with thick cut bacon and KRAFT Parmesan Cheese. Our roasted garlic cauliflower soup is perfect comfort food that keeps you full and warm.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h35m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Cut 1/2-inch-thick slice off top of garlic head, exposing tops of all cloves; place, cut side up, on sheet of foil. Drizzle with oil. Wrap garlic head in foil.
- Bake 40 min. or until garlic is very soft; cool.
- Meanwhile, cook and stir bacon in Dutch oven or small stockpot until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from pan. Add onions to reserved drippings; cook 5 min. or until crisp-tender, stirring frequently.
- Squeeze pulp from garlic cloves into Dutch oven. Add all remaining ingredients; mix well. Bring to boil; simmer on medium-low heat 30 min. or until potatoes are tender, stirring occasionally.
- Blend soup, in small batches, in blender until smooth. Serve topped with bacon.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
CAULIFLOWER SOUP WITH ROASTED GARLIC
Provided by Florence Fabricant
Categories soups and stews
Time 1h
Yield 4 - 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Brush the head of garlic with about 1/2 tablespoon of the olive oil, wrap it in foil and bake it until it is tender, about 40 minutes.
- Meanwhile, trim the head of cauliflower of leaves and heavy stems and separate into florets. Rinse the florets.
- Bring a large pot of salted water to a boil, add the cauliflower and cook until it is tender, about 10 minutes. Drain.
- Heat 1 tablespoon of the remaining oil in a heavy 3-quart saucepan. Add the onion and saute until it is soft but not brown.
- When the garlic is tender, slice off the top of the head with a sharp knife and squeeze out the soft garlic pulp inside. Add the garlic and the cauliflower to the saucepan. Stir in1/2 cup of the milk and bring to a simmer.
- Transfer the contents of the saucepan to a food processor or blender and puree until smooth. Return the mixture to the saucepan and stir in the remaining milk and cream. Bring to a simmer and season to taste with salt and pepper.
- Serve the soup in warm bowls with a sprinkling of chives and a little of the remaining olive oil drizzled on top
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 486 milligrams, Sugar 6 grams
ROASTED CAULIFLOWER, GARLIC AND COCONUT SOUP
Perfect for a cold snowy day. Warm up with this thick, creamy, coconut, cauliflower soup flavored with roasted garlic, herbs and spices. Caramelizing of the cauliflower and garlic sweetens and concentrates the flavors. Cumin and curry can be added for a more exotic flavor adjusting to your likeness.
Provided by Rita1652
Categories Cauliflower
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
- Roast for 30 minutes turning after 15 minutes.
- Heat remaining coconut oil in a large sauce pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
- Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
- This is rib sticking thick so you can thin if desired with additional stock.
- Mix in the cheese, let it melt and season with a good amount of salt and pepper.
- Plate and top with toasted coconut.
- Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.
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ROASTED CAULIFLOWER-AND-GARLIC SOUP RECIPE | MYRECIPES
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- Preheat oven to 425°. Cut cauliflower into 2-inch florets; toss with olive oil and 1/2 tsp. salt. Arrange florets in a single layer on a jelly-roll pan. Wrap garlic cloves in aluminum foil, and place on jelly-roll pan with cauliflower.
- Bake at 425° for 30 to 40 minutes or until cauliflower is golden brown, tossing cauliflower every 15 minutes.
- Transfer cauliflower to a large Dutch oven. Unwrap garlic, and cool 5 minutes. Peel garlic, and add to cauliflower. Add stock, and bring to a simmer over medium heat; simmer, stirring occasionally, 5 minutes. Let mixture cool 10 minutes.
- Process cauliflower mixture, in batches, in a blender until smooth, stopping to scrape down sides as needed.
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