Let’s face it… It’s cold. So let’s continue our month of soup recipes. This week try a roasted cauliflower soup. We love roasted cauliflower and roasting lends this soup an extra depth of savory flavor. Super comforting and ultra nutritious, this dish is filled with flavor. Cauliflower will around for a while - get creative. You might even see a purple graffiti cauliflower pop up. Wouldn’t that make a great discussion piece for your Mardi Gras pre-gaming party? Pics or it didn’t happen!
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.
Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic on the baking sheet.
Place into oven and roast until cauliflower and garlic are tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.
Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.
Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes. Puree with an immersion blender until desired consistency is reached.
Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
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The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.