Cauliflower is just freakin' amazing. That's all there is to it.
Seriously. This oft-ignored vegetable is something I disregarded for years. A staple of the vegetable tray, I would grab 1 or 2 raw florets every once in awhile. Dipped in ranch, cauliflower was an okay and acceptable vegetable. But certainly not one I would seek out. Well, I'm here to tell you that raw cauliflower is not the best way to eat cauliflower, nor should raw be the only way you eat it. The absolute best and most delicious way I've prepared cauliflower is by roasting it in the oven. There's just something about that magical browning action of the oven that transforms cauliflower from a vegetable into a crunchy, savory delicacy.
Yes, roasted cauliflower eez good :)
So, if roasted cauliflower is good... roasted cauliflower soup has to be even better! And I was right. This soup is amazing. I'm not usually one for pureed soups, I like chunky, thick soups. But the flavor of this soup convinced me. Not to mention the wonderful and completely necessary topping that you sprinkle over the soup. Wowsers.
The topping reminds me of a gremolata. Of course, a gremolata is a combination of lemon zest, parsley, and garlic, but it's basically a combination of tasty ingredients combined to form an even tastier mixture. This "gremolata" consists of crispy bacon, toasted almonds, crunchy breadcrumbs, and some minced parsley. This topping makes the soup. You cannot have the soup without it. If you do choose to make this soup without the topping, well, you poor soul. And don't say I recommended it that way, because I certainly do not!
This soup is very, very thick. You could definitely add more liquid to this dish to thin it out, either by adding a cup of water or perhaps another cup of chicken broth. I liked mine super thick, but the hubby did mention the soup was verging on the texture of a puree. We both liked it that way, but you- dear reader- may desire a thinner consistency. I'll try not to judge you if you want your soup thinner :)
I hope everyone had a good weekend! I can't believe it's Monday already, our weekend really flew. And we didn't even do very much, it just flew regardless. I guess time flies when you're having fun!
Have a great week everyone!
Ingredients (serves 4):
1 large head of cauliflower, cut into florets
2 tsp olive oil
1 tsp kosher salt
3 slices thick-cut bacon, chopped
1 onion, chopped
1 tbsp minced garlic
4 cups low-sodium chicken broth
1/2 cup half-n-half
3 tbsp toasted breadcrumbs
3 tbsp parsley, minced
3 tbsp sliced almonds, toasted
1. Preheat oven to 425º. Spray a cookie sheet with cooking spray. Spread cauliflower florets in a single layer onto cookie sheet. Drizzle with olive oil, sprinkle with salt. Bake in preheated oven for 20-25 minutes, or until cauliflower has begun to brown. Remove from oven.
2. In a large stockpot oven medium high heat, add bacon to eat. Cook 5-7 minutes, or until bacon is crispy and has rendered all its fat. Remove from pan with a slotted spoon, drain on a paper towel. Set aside.
3. Add onion to the pan. Cook 5-7 minutes, or until onion starts to soften. Add garlic to pan, cook about 30 seconds. Add chicken broth and cooked cauliflower to the pan. Bring to a boil, then lower to a simmer for 20 minutes.
4. Take an immersion blender to the soup. Blend until soup is completely pureed and smooth. Stir in the half-n-half. Remove from heat.
5. Combine reserved bacon with breadcrumbs, parsley, and almonds. Toss to combine mixture. Ladle soup into bowls, top soup with bacon mixture. Serve immediately.
|Recipe adapted from Cooking Light.|