When roasted, garlic and cauliflower transform themselves.
For me cauliflower has never been awe-inspiring. I’ve had it with dips, in stir-fries, steamed or in salads, which have been good, but nothing compared to this dish. It is by far the most spectacular tasting soup I’ve had. I really couldn’t believe how incredible it tasted…completely didn’t expect it. Roasting cauliflower brings out a rich, nutty flavour and roasting garlic brings out a mild, sweet taste. Together they bring depth of flavour, sweetness and intensity to this simple, gourmet soup. Topping the soup off with caramelized onions finishes it off beautifully.
Plus it’s surprisingly packed with a lot of nutrients – vitamin C, fiber, protein and is among the cancer-preventive cruciferous vegetables. It can convert even the pickiest non-cauliflower eater. I can see this recipe being a great base for creamy soups and sauces.
(Inspired by Clean Start Cookbook)
1 head cauliflower
1 ½ yellow onions
½ head garlic (about 6 large cloves)
1 Tbsp thyme
1 bay leaf
4 cups water
1 cube Vegetable bouillon
1 Tbsp + 2 tsp coconut oil
¼ tsp Himalayan sea salt
Ground pepper to taste
2. Take 1 onion, chop and sauté in 1 tsp coconut oil until translucent. Add thyme and bay leaf and sauté 1 minute. Add roasted cauliflower and garlic cloves (peel and discard skins). Add in water and vegetable bouillon. Bring to boil, then simmer 15 minutes.
3. Meanwhile slice ½ onion thinly. On medium heat melt 1 tsp coconut oil and stir in onion so it all gets coated. Let the onions cook, stirring frequently, and allowing each onion piece to have contact with the floor of the pan. They will begin to brown and the sugar within them caramelizes, turning a deep golden brown color. Be careful not to burn them.
4. Remove bay leaf from soup. Puree with hand blender or in batches in high-speed blender. Return to pot.
5. Place soup in bowls and top with caramelized onions. Serves 4.
The captivating aroma filled my kitchen and flavour charmed my taste buds.
Enjoy this delicious, nutrient-rich soup.
Cauliflower is a member of the cruciferous vegetable family, which includes broccoli, kale and cabbage. It has a compact head called a “curd,” which is composed of undeveloped flower buds. Raw cauliflower is firm yet a bit spongy in texture. It has a slightly sulphurous and faintly bitter flavour.
Cauliflower is white because its ribbed, coarse green leaves protect the curd from sunlight, thereby impeding the development of chlorophyll. This process contributes to the white coloring of the most varieties, but it can also be found in light green and purple.
Cauliflower is power-packed with nutrition, however still not as nutrient-dense as other cabbage-family vegetables. It’s an excellent source of vitamin C and K. It’s a very good source of fiber, potassium, phosphorus, folic acid and B vitamins. It’s also a good source of the trace mineral boron and about 25% protein.
Cauliflower can be prepared similar to broccoli, added to salads, used as crudités for dipping in sauces, roasted, used as a great base for creamy soups and sauces, stir fries and curries.
You can't go wrong with this recipe --roasting cauliflower and garlic is a sure thing!