Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, roasted cauliflower and garlic soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Roasted Cauliflower and Garlic Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Roasted Cauliflower and Garlic Soup is something which I have loved my entire life.
Roasting the cauliflower and garlic brings the flavor of it to a whole other level. Double the recipe to assure leftovers, as it tastes almost better the next day for lunch! This simple vegan soup gets its sweet, nutty flavor from a full head of oven-roasted garlic, and its creaminiess from cashews.
To get started with this recipe, we have to first prepare a few components. You can cook roasted cauliflower and garlic soup using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Cauliflower and Garlic Soup:
- Get 1 large head cauliflower or 2 bags frozen
- Make ready 3 clove garlic, unpeeled
- Prepare 1 olive oil
- Take 1 kosher salt
- Prepare 3 cup chicken or vegetable broth
- Make ready 1 cup buttermilk
- Make ready 1/2 cup fresh grated parmesan
- Prepare 1 fresh cracked black pepper
- Take pinch fresh grated nutmeg
To save for later, I like to pour the soup into large wide-mouthed mason jars. Roasted Cauliflower & Garlic Soup is perfect for winter meals and made with simple ingredients. I wanted a soup that would be nutritious, lighter and mainly vegetables. But I still wanted it to be filling and delicious.
Instructions to make Roasted Cauliflower and Garlic Soup:
- Cut fresh cauliflower into bite sized florets, if using frozen - thaw completely and thoroughly drain.
- Preheat oven to 425
- Drizzle cauliflower in enough olive oil to coat and season to taste with salt. drizzle garlic cloves in oil and wrap in a small foil packet. arrange cauliflower in a single layer on a sheet pan along with garlic packet.
- Roast in oven, turning cauliflower every 5 to 10 minutes until you achieve a well brown color.
- Remove sheet pan and set garlic aside to cool. add cauliflower to a medium soup pot. when garlic is cool enough to handle, squeeze it out of its skin into cauliflower and add stock. simmer 10 minutes.
- Allow mixture to cool and then blend in batches to desired texture. return blend mixture to soup pot.
- Stir in milk, cheese, nutmeg, ans salt and pepper to taste. simmer another 10 minutes. feel free to add more milk for thinning or cheese for thickening.
- Serve warm with a drizzle of olive oil and cracked pepper as garnish. or try olive oil, pomegranate seeds, and chives. Also good with crumbled bacon.
I believe this recipe fits the bill and is perfect for meals in the days following the holidays. This Creamy Roasted Garlic and Cauliflower Soup is incredible. In fact, if you have someone who's a cauliflower hater in your home you might try calling this Unlike other Cream of Cauliflower soup recipes, the flavor of this soup recipe is greatly enhanced with the rich, subtle flavor of roasted garlic. Creamy roasted cauliflower soup is simple, healthy, and so unbelievably tasty! Loaded with veggies, low carb, vegan-friendly, and works great for meal Purchase pre-chopped cauliflower for an easy shortcut!
So that is going to wrap it up with this special food roasted cauliflower and garlic soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
