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RECIPE: Roasted Cauliflower Soup
Change-of-weather woes, allergies, whatever's going around, my house caught it this week. When I'm under-the-weather, I take the double-medicate approach: first with meds, second with food, like a steaming pot of liquid gold.
RECIPE: Roasted Cauliflower Soup
Change-of-weather woes, allergies, whatever's going around — my house caught it this week. When I'm under the weather, I take a doubled-up approach: first with meds, second with food, like a steaming pot of liquid gold. One of my favorites, roasted cauliflower soup, takes a little advance planning — you've gotta roast the florets, then simmer them in stock — but in terms of ease, it’s absolutely entry-level. I usually give this soup a Mediterranean flavor profile, but since I had a bag of crumbled cotija I wanted to use up, I made it Mexican and wound up stumbling across my favorite variation yet.
Go Get This:
1 large head cauliflower, broken into florets
1 dozen whole peeled cloves of garlic
1 tbsp. ground coriander
1 tbsp. ground cumin
2 small yellow onions, peeled and quartered
1 qt. chicken stock
1/8 cup cider vinegar
5 tbsp. olive oil
Salt and pepper to taste
Garnish: lime juice, cotija, cilantro
Now Do This:
Preheat the oven to 400. Toss the cauliflower and garlic cloves in 3 tbsp. olive oil, cumin, coriander and salt and pepper to taste. Arrange on a foil-lined baking sheet and roast until cauliflower begins to caramelize, about half an hour.
Meanwhile, in a deep pot, sauté the onions in the remaining 2 tbsp. olive oil till softened, about 10 minutes. Deglaze with cider vinegar. Add chicken stock and bring to a boil. Add roasted cauliflower and garlic, reduce heat to a simmer and cook at least 30 minutes or up to an hour. Season with salt and pepper to taste.
Cool the soup slightly and transfer to a blender, puréeing on high in batches until the soup is smooth. Return to pot and warm. Serve garnished with cilantro, freshly squeezed lime and crumbled cotija.
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