The author of this dish notes that roasting the cauliflower transforms it fom a bland, oddly textured food into a rich, buttery, nutty meal. I concur. High in fiber, as well as B complex and C vitamins this vege soup is antioxidant and anti-inflamatory. Garlic and cauliflower supposedly detoxify the liver, which works great with my passion for wine. Super easy to make! The hubs made it for me and I was in heaven. Great meal for busy weeknights. Super clean eating, but filling. Low carb. Great served with a side salad. Bon appetit!
1 large head of cauliflower, cut into florets and stem, chopped
1 medium onion chopped
4-5 cloves of garlic, minced
4 T olive oil, divided
4 cups vegetable broth
1/2 cup heavy whipping cream
salt and pepper to taste
1/4 cup chopped chives
Heat oven to 425 degrees. Toss the cauliflower, onion and garlic with 2 T of olive oil. Spread the veges evenly on a roasting pan and roast for 20 minutes while the cauliflower is golden brown. Remove from oven.
Place the roasted veges in a large saucepan. Add the broth and bring to a simmer over medium heat. Simmer gently covered for 20 minutes or until the cauliflower is quite tender.
This recipe calls for you to blend it in a food processer until it is a smooth puree. I disagree and advised the husband to blend half of it and mix it back into the pan which was perfect b/c you still have some chunks of onion and cauliflower. Add the other 2 T of olive oil and stir in the heavy cream. Season with salt and pepper. Ladle into bowls and garnish with the chives.
Bon appetit!
