Cauliflower Soup Recipe
Roasted cauliflower soup served with charred romaine, balsamic onions, and biscuit croutons.
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Ingredients
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Soup Base
Charred Romaine
Balsamic Onions
Biscuit Croutons
Method
Soup Preparation
- 1
Roast Cauliflower
Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until golden and tender.
- 2
Sauté Onions and Garlic
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes.
- 3
Blend Soup Base
Add the roasted cauliflower to the pot along with the vegetable broth and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth. Adjust seasoning with salt and pepper to taste.
Charred Romaine
- 4
Grill Romaine
Cut the romaine lettuce in half lengthwise. Brush the cut sides with olive oil and sprinkle with salt. Grill or char on a hot skillet for about 2-3 minutes until charred and slightly wilted.
Balsamic Onions
- 5
Biscuit Croutons
- 6
Prepare Croutons
Preheat the oven to 375°F (190°C). Cut biscuit dough into small cubes and place on a baking sheet. Melt butter and drizzle over the biscuit cubes. Bake for 15-20 minutes until golden and crispy.
