Recipe: Roasted Cauliflower Soup
Farmstead Cauliflower Soup
The sad and lonely cauliflower is much misunderstood. Prepared with blandness and a lack of creativity, the result is inevitably more blandness. But like most vegetables, they were made to be roasted, and when done properly, they can be reborn as good food. It’s time you gave the poor cauliflower another chance. Here’s how:
– 2 medium heads of cauliflower, cut into florets;
– 1 head of garlic (yes the whole thing);
– 3 cups chicken stock (or chicken broth, or better yet home made bone broth);
– 2 16 oz. cans of coconut milk;
– 1 tbsp. Rough salt (Kosher or Sea)
– 1 tbsp. canola oil
– A good amount of thyme or parsley
What to do:
– Take the garlic, use kitchen shears to cut the tips off of the big cloves (keeping it whole), wrap it in tin foil with just the top open and put some regular olive oil (not EVOO, the smoke point is too low) or canola oil on the whole thing from the top. Put it in the oven for 35 minutes on 400. Let it cool then squeeze the flesh out. This is roasted garlic. Put it in the food processor for later.
– WHILE you are roasting the garlic, put in a baking pan of the cauliflower with the oil drizzled over the top for the whole time.
– Put the now-roasted cauliflower into a pot with the chicken stock, throw in the herbs, bring to a boil then lower to a simmer with the top on for 30 minutes. Let it cool a bit.
– Pour the cauliflower and broth mix into the blender with the roasted garlic and add the salt. Mix it to the desired consistency.
– Pour it into two bowls and add a can of coconut milk to each one. Stir then get them into the refrigerator to cool down. Ladle out a bowl after an hour or a day. It’s quite good.