At The Market Recipe: Roasted Cauliflower SoupFeb 21, 2023 10:29AM ● By Harper Klein
Rich in fiber and Vitamin B, like its green cousins—broccoli, brussels sprouts, cabbage, and kale—cauliflower is at its peak in winter. When roasted, this versatile, cruciferous crop produces a sweet and nutty flavor.
ROASTED CAULIFLOWER SOUP
By Walnut Creek Sunday Farmers’ Market
(Yield: 2 to 4 servings)
4 cups cauliflower florets
2 tablespoons olive oil divided
1/4 teaspoon salt
1/2 medium yellow onion minced
2 cloves garlic minced
1 teaspoon dried thyme
2 1/2 cup water
1/2 cup heavy cream (optional or make dairy free with broth)
Salt to taste
Preheat oven to 425. Toss cauliflower in olive oil and salt. Place on a baking tray in a single layer. Roast for about 30 minutes, until cauliflower is browned. Heat a pot over medium-low heat. Add olive oil followed by minced onion. Cook until onion is translucent, 5 to 6 minutes. Add garlic and thyme, cook another minute or so. Add water, bring to a boil, reduce to a simmer. Place water mixture and cauliflower in a blender and puree until smooth. Garnish with parmesan cheese and serve with crusty artisan bread.