I know “cauliflower soup” might not sound super appealing if
you’ve never had it before. Trust me, it can be so delicious! Today,
I’m sharing my favorite cauliflower soup recipe, and I can’t wait for you to
make it at home.
As the temps and leaves have dropped this fall, I’ve had a
hankering for warm, creamy soups. So, I thought I’d share a slightly simplified
version of my cauliflower on the soup for everyone to enjoy. Let’s make some!
INGREDIENTS
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice, or more if needed
- Scant ¼ teaspoon ground nutmeg
- For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions
INSTRUCTIONS
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
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full recipe : cookieandkate.com