Roasted Cauliflower Bisque Recipe

Preparation Steps

1. 1

   Roast the Cauliflower

   Preheat your oven to 400°F (200°C). Toss the chopped cauliflower with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes until golden and tender.

2. 2

   Sauté the Vegetables

   In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and carrot, and sauté for about 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. 3

   Combine Ingredients

   Once the cauliflower is roasted, add it to the pot with the sautéed vegetables. Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes to meld the flavors.

4. 4

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender. Return the blended soup to the pot.

5. 5

   Add Coconut Milk and Season

   Stir in the coconut milk and nutmeg. Adjust seasoning with additional salt and pepper to taste. Heat the soup over low heat until warmed through.

6. 6

   Serve

   Ladle the soup into bowls and garnish with fresh parsley. Serve hot.