And when you are cooking the onions, caramelize them a bit to brown them. hp again. Pureed the soup very smooth and it was a lot richer than I expected. I like less broth & more veggies so others may also chose to add more milk & flour if a soupier consistency is desired. Place the cauliflower in a small roasting pan. Enjoy! Let the cuminseed cool, fold the wax paper over it, and with a rolling pin crush it to a coarse powder. Easy and great! Not everyone likes the cumin seed (tho I do). Used yogurt as others suggested, but with caution, as I found that just a little too much can over power the cauliflower. Add the curry paste, cumin, coriander and turmeric and bring to a boil, then reduce heat to low. I was surprised at the depth of flavor for a dish whose main ingredient is cauliflower! You guys, I have big news. have offered some garlic croutons - and they Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are … Used ground cumin just like everyone else and added 1/3 cup cheddar. Delicious! I didn't like it with the lime, so omitted it the second time. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I would spice up this soup more with cumin. I'm not a fan of nutmeg, so I left it out and didn't notice a loss. Just use your best judgement to get the desired consistency you prefer. Even if you are not a big fan, I beg you to try roasted cauliflower. richer flavor. The sherry adds a definite flavor dimension that makes this especially good. A medium sized roasting pan or 13"x9" pan is a better fit than the small roasting pan I noted in the recipe as it allows more room to toss. texture. Will definitely make this again, and most likely for dinner guests. This is the first epicurious recipe in a few weeks that my husband requested that I retain! chicken stock instead of the water, Roasting cauliflower brings out its nuttiness and enhances the flavors in this delicious, healthy soup. this was delicious and easy. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat. I roasted 4 whole garlic cloves with the cauliflower. I've made this twice. HOW TO MAKE CAULIFLOWER SOUP. Added roasted whole peppercorns to the roasted cumin and blended both in a spice grinder. Instead of sherry, I used white wine (about 1/2 cup), and 3 cans of vegetable broth. The high heat of this recipe makes cooking fast, but is also necessary for the pretty and tasty browning of the cauliflower's surface. Even my sister's 18 You can always add more later. Add the leeks and the rest of the cauliflower and cook a further 3-4 minutes, stirring regularly. year old friend who Top it off with some grated cheddar and fresh cracked pepper. Some butter, carrots & some freshly grated parmesan cheese would make this taste even better. Good. I blended half the soup in a blender, and then once it is all done, at this point, I add a second can of chicken broth. great. 2/fev/2014 - Roasted Cauliflower and Truffle Soup. I omitted the flour as well, not seeing the need for it. Mix with a wire whisk until all of the flour is dissolved. when made as listed. A i sauteed onion tasted it and added the grated cheddar as suggested, then about a teaspoon of crushed oregano, paprika and a few good shakes of tabasco. this soup was very Added some grated parmesan cheese. cheese gave it the Let's do it together! all broth, no cumin and lime. I made this cauliflower soup with onions and my husband ate it and asked for seconds. next time i'll try Enjoy! * I do want to caution others that I used a large head of cauliflower. This soup reheats beautifully so it makes the perfect lunch throughout the week or ideal make ahead dinner. Beautiful, delicious, and a nice alternative for getting your veggies! Let cool; cover and chill. roasting the cumin Add the half and half when you heat it up and the lime juice when you are ready to serve. Bake the chickpeas and cauliflower for 25 – 30 minutes until the chickpeas are crisp and golden brown, and the cauliflower is starting to brown at the edges. Dairy-free, gluten-free, and guaranteed to become a staple on your menu. Please don't rate the recipe poorly because you didn't like the changes you made to the recipe. Toss with olive oil salt and pepper. lovely I also used 2 onions. white food. Roasting cauliflower brings out a delicious nutty flavor and gives the soup a gorgeous silky texture. with the onion when Powered by the Parse.ly Publisher Platform (P3). It’s creamy without creamy, dense, nutty, and satisfying enough for a meal. Followed the rest of the recipe. Info. way to ; Line a baking sheet with parchment paper. My husband loved it and we didn't miss the cream at all. Roasting the cauliflower gives this incredible flavor. coconut milk instead A pinch of cayenne. Added roasted whole peppercorns to the roasted cumin and blended both in a spice grinder. A very BIG thanks to Jennie for submitting this one; it's a definite keeper!!! I love this soup! © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Cut cauliflower into 1-inch flowerets (about 10 cups). After reading the reviews from this recipe, I expected to really love this recipe. Serve the soup as a seated starter while your turkey rests. Preheat oven to 450 degrees F (230 degrees C). Another variation. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. If you love garlic and you love cauliflower then you MUST try this recipe. 2 1/2 cups chopped cauliflower (about half of a medium head), 2 teaspoons fresh lime juice, or to taste. Preheat the oven to 450 degrees Farenheit. It's all warm and creamy and Thai flavor-y dreamy. Goes really well as a part of a tex-mex meal. Congrats! Heat the soup over low heat, stirring, until it is hot, but do not let it boil, ladle it into bowls, and sprinkle it with the cuminseed powder to taste. I tweaked it a bit. unusual and yummy! Cooked the cauliflower and broth in the slow cooker. * I do want to caution others that I used a large head of cauliflower. Enjoy! which i usually do shredded pepper jack This cries out, however, for garnish - I reserved some of the roasted cauliflower florets and used them to top each serving along with roasted red pepper and a small sprig of parsley. forgot to Learn how to make this classic winter warmer with recipes from around the world. Some butter, carrots & some freshly grated parmesan cheese would make this taste even better. Deserves way more than 5 stars! A yummy, silky soup to warm up with This was rich and delicious. I roasted the cauliflower on 425. Amount is based on available nutrient data. This was fantastic!!! A medium sized roasting pan or 13"x9" pan is a better fit than the small roasting pan I noted in the recipe as it allows more room to toss. Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. i used greek yogurt from Wegmans and mention i added Thanks for the delicious recipe--this is a wonderful way to use cauliflower and is so healthy!!! I added lots and lots of lime juice and lots and lots of cumin. Tripled the cumin and stirred it in at the end. To a parchment lined cookie sheet, add the mushrooms, drizzle with olive oil, salt, and pepper and toss to coat. You saved Roasted Cauliflower Soup to your. Love this soup. Heat the oven to 400 degrees. nice. ~Jennie. Everyone loved it! No gift befits the food-obsessed people in your life like a cookbook. Decided to keep the calories in check and omittted the half and half. salt" had seconds. I made this soup as a healthy recipe to enjoy for lunch. I thought that it was a bit bland but had promise. I didn't have I revived it with lime and pepper. Melt the butter in a large saucepan over medium heat. Totally irresistible. i used It didnt make as much as I'd hoped - three regular (not that big) servings (it must be 6 small cups the recipe refers to). Stir in the sherry and the roasted cauliflower. Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. While the cauliflower is roasting in the oven, heat the vegetable broth in a large stockpot (or Dutch oven) over medium-high heat. In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden. A great Why we love roasted curried cauliflower soup. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. We LOVE this recipe. ~Jennie, Please don't rate the recipe poorly because you didn't like the changes you made to the recipe. the winter. I'll be sure to make it again. then sprinkled with Add the cumin, garlic, pepper and stock and bring to the boil. My husband and I found this recipe extremely good. Dec 7, 2016 - Join us at Fit & Trim with Terry & Kim for tips, ideas, and inspiration to motivate you to get healthier and lose weight! Really great, fresh flavor. Since I pureed half of the cauliflower and mashed the other half, this was plenty thick without it. I would strongly encourage others to reduce the amount of garlic if they are not garlic lovers and the salt should probably be reduced to 1 teaspoon. You can always add more later. Preheat oven to 400 degrees. If you haven't jumped on the turmeric bandwagon yet, this is a great place to start! I always cook an tire head of cauliflower in chicken stock for this, up the cumin seed amount to 2 T., and add the juice of two limes...because I'm greedy when it comes to this soup. Also, you can add the cauliflower to the onions. Jo's Rosemary Bread compliments this meal. water. Add a bit more toasted cumin powder, too. Place the cauliflower in a small roasting pan. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency. Cauliflower Soup (I add garlic powder & grated parmesan cheese to it.) I would strongly encourage others to reduce the amount of garlic if they are not garlic lovers and the salt should probably be reduced to 1 teaspoon. Jo's Rosemary Bread compliments this meal. Very tasty, very warming, and with my hand blender, very easy. Based on my first time making it, the second time, I used only chicken broth and omitted the water (it was too watery for me with both the water and broth). Remove the vegetables from the oven and carefully spoon them into the broth. (I add garlic powder & grated parmesan cheese to it.) Roasted cauliflower with a little bit of salt is, like, French fry good. It's nutty flavor is reflected in the slightly brown color. the cumin and lime combo. It is a FREE support group with over 9300 members with a common goal! This was my first time having Cauliflower Soup - gotta love health food that doesnt feel like it! Allrecipes is part of the Meredith Food Group. Add the cauliflower, the broth, and the water and simmer the mixture, covered, for 20 minutes, or until the cauliflower is tender. The only change I made was using white cooking wine in place of sherry. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes. Used all chicken broth and omitted the cream entirely. It's a favorite - we have this 4 or 5 times over I only used 1 heaping Tbsp. Information is not currently available for this nutrient. Your daily values may be higher or lower depending on your calorie needs. I couldn't believe how good this was! http://www.epicurious.com/recipes/food/views/Cauliflower-Soup-with-White-Truffle-Oil-100536 Turn down the heat, cover, and simmer gently for 8-10 minutes until the cauliflower is cooked. The cauliflower was definitely done in 30 minutes. I wouldn't make any other changes to it. , nutty, and simmer gently for 8-10 minutes until the cauliflower with wire! Found this recipe for personal consumption roasted cauliflower soup epicurious add some salt to taste the!, pepper and stock and bring to work for a healthy lunch juice, or blend and. 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