Roasted Cauliflower Red Pepper Soup Recipes

ROASTED CAULIFLOWER & RED PEPPER SOUP

Steps:

• Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.

CAULIFLOWER AND ROASTED RED BELL PEPPER SOUP

Steps:

• Turn on broiler.
• flatten out the bell pepper halves and arrange them on a baking sheet.
• Sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper
• very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands.
• broil the peppers and garlic on High for about 10-15 minutes, until the pepper skin is black and bubbly.
• In the meantime, heat about 1 Tbl of olive oil and add the onion. after about a minute, add the cayenne.
• cook until onions soft, about 3-5 minutes.
• add chopped cauliflower to the pot of onions, and mix around.
• add entire box of imagine broth (or 1qt of whatever you are using).
• bring to boil and then simmer for 20 minutes.
• take the peppers and garlic out of the oven.
• peel the peppers after they cool, and slip the garlic out of the skin.
• chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup.
• add to the pot and simmer for about 10-20 minues more.
• Mix everything well, mashing up the cauliflower.
• You can puree this, but I didn't have a cuisinart or pureer, so i just ate it as is. Add crushed black pepper and salt if needed.
• you can also add a squirt of lemon and olive oil before serving.

ROASTED PEPPERS AND CAULIFLOWER

Steps:

• Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

ROASTED CAULIFLOWER WITH GARLIC & RED PEPPERS

Steps:

• Line a cookie sheet with Aluminum foil.
• Set the oven at 450.
• Cut Cauliflower into bite sized pieces.
• Cut garlic into chunks (don't mince it or it will burn).
• Cut red pepper into 1" squares.
• Put all the vegetables on cookie sheet.
• Sprinkle with spices, drizzle with oil. Use your hands to make sure all is coated lightly with oil.
• Bake for 20 min turn once at halftime.

ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY

Steps:

• Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
• In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
• Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
• Make the soup: Increase the oven temperature to 450˚F (220˚C).
• Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
• Roast for 25 minutes, until browned and tender.
• Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
• Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
• Add the roasted cauliflower to a blender with the broth and puree until smooth.
• Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
• Enjoy!