Roasted Cauliflower Soup
Preparation Time 20 minutes
Cook Time 45 to 60 minutes
Serves about 4 to 5
Ingredients
Cauliflower 1 large head (about 2 pounds), cut into bite-size florets.
Garlic cloves 2 to 3
Medium white onion, chopped 1
Vegetable broth or chicken broth 4 cups
Unsalted Butter 1 tbsp
Olive oil 2 to 3 tbsp
Salt
Pepper
For Chimichurri
Parsley ½ bunch
Garlic 2 cloves
Cilantro ½ bunch
Extra Virgin Olive Oil 2 to 3 tbsp
Lemon Juice 2 to 3 tsp
Salt to taste
Method
Preheat the oven to 425 F and lightly oil a baking sheet. Place cauliflower florets, sliced onions and garlic on the prepared baking sheet. Add 2 tablespoons of olive oil; season with salt and gently toss to combine.
Roast the cauliflower, onions and garlic until lightly golden brown about 25 to 30 minutes. Take it out of the oven and let it cool for about five minutes.
In a blender, puree the roasted cauliflower, onions and garlic until blended into a smooth puree.
In a Dutch oven, heat remaining oil and add the puree along with 4 cups of stock. Bring it to a boil and then let it simmer for about ten minutes, while continuously stirring.
Adjust seasoning with salt and cracked black pepper. If the soup is too thick, add more stock as needed to reach the desired consistency
Separately in a food processor, add all the ingredients for chimichurri except the olive oil and lemon juice. Coarsely process it. Add the olive oil to the coarsely chopped herbs. Add lemon juice and olive oil. Adjust the seasoning
Serve the soup with a dollop of chimichurri in the center and a swirl of extra virgin olive oil
Notes:
Slice some baguettes and spread some chimichurri to the slices. Toast them in the oven and serve them with the soup
You can use the left over chimichurri as a marinade for fish or chicken breasts