May 01, 2015, Updated Jan 02, 2018 Oh my god you guys, I had absolutely the worst time in the kitchen yesterday. It was like whatever I touched, turned into a disaster. Cooked vegetables fell on the ground, onion got burnt [jet black!], spilled honey on kitchen counter and so on. I was so drained out by the end of it, that I did not even have the enthusiasm or patience to click pictures of the food. I think it happens with all of us at times, isn’t it? When nothing seems to be working. The only thing I keep telling myself in such a situation is to have patience but honestly I do not have much of it especially when my food is getting messed up.
Anyway the good thing is that today is Friday and hopefully the next week will be better in the kitchen! Weekend is here which means extra sleep, no morning rush and the best part – yummy food! Yes the number one reason I look forward to the weekend is food. I always make sure that I make something special for our weekend brunch. It’s the only time in the week when I get to cook something elaborate and lavish in the morning and I never want to miss out on that opportunity! And because weekends are little high on calories, to make up for it we will have this roasted cauliflower soup for dinner tonight. I am sure I am not the only one who does that? Eat light the previous night so that you can gorge on all the delicious stuff next day!
I have often noticed that roasting things brings out such amazing flavors which you wouldn’t have otherwise. Tomatoes, broccoli, fruits like pears, peaches , they all taste incredibly delicious and are literally bursting with flavors when roasted. The same applies to cauliflower. When you roast it with some curry powder and then make a soup out of it, the result is seriously good. Roasted cauliflower soup or cauliflower soups in general are quite creamy. Basically you don’t need to do much for that because cauliflower makes the soup creamy enough. Sure you can add cream of half & half to make it even creamier, I just used milk because honestly this much creaminess was enough for me. My mind and body cannot handle more cream than this in soups!
Serve it with some homemade focaccia bread and you have a lovely dinner on hands which is sure to be relished by everyone! Method Cut the cauliflower into bite size florets. Coat the florets with olive oil, curry powder, cumin powder, salt & pepper. Transfer to a baking sheet in single layer. Bake at 425 F degrees for 20 minutes, flipping once after 10 minutes until cauliflower is tender. Set aside.
Heat oil and butter in a pan on medium heat. Once hot bay leaf, chopped onion and garlic. Saute for 3-4 minutes till the onion and garlic start turning light golden brown. Add the roasted cauliflower, saute for another 2 minutes.
Now add 3-4 cups of water , white pepper powder and mix. Let the mixture boil for 10 minutes. Switch off the flame and let it cool down a bit. Transfer the mixture to a blender and blend to a smooth paste. Transfer the soup back to the pan, using a strainer to remove any bigger particles. Add 1/4 cup of milk, salt and adjust the consistency as per preference. Check seasoning and let the soup simmer for 5-7 minutes.
Garnish with cilantro, cream, drizzle some olive oil (optional) and serve this roasted cauliflower soup hot with bread on the side!
- Use heavy cream or half & half for a creamier soup.
- Adjust the consistency of the soup according to preference. Add more water for a thinner consistency.
- You can garnish the roasted cauliflower soup with any herb of your choice. Since I love cilantro and this is what I had in my refrigerator I used it.
- To make this soup vegan, skip the butter and use coconut milk in place of regular milk. Roasted Cauliflower Soup
title: “Roasted Cauliflower Soup " ShowToc: true date: “2024-10-01” author: “Joan Shaver”
May 01, 2015, Updated Jan 02, 2018 Oh my god you guys, I had absolutely the worst time in the kitchen yesterday. It was like whatever I touched, turned into a disaster. Cooked vegetables fell on the ground, onion got burnt [jet black!], spilled honey on kitchen counter and so on. I was so drained out by the end of it, that I did not even have the enthusiasm or patience to click pictures of the food. I think it happens with all of us at times, isn’t it? When nothing seems to be working. The only thing I keep telling myself in such a situation is to have patience but honestly I do not have much of it especially when my food is getting messed up.
Anyway the good thing is that today is Friday and hopefully the next week will be better in the kitchen! Weekend is here which means extra sleep, no morning rush and the best part – yummy food! Yes the number one reason I look forward to the weekend is food. I always make sure that I make something special for our weekend brunch. It’s the only time in the week when I get to cook something elaborate and lavish in the morning and I never want to miss out on that opportunity! And because weekends are little high on calories, to make up for it we will have this roasted cauliflower soup for dinner tonight. I am sure I am not the only one who does that? Eat light the previous night so that you can gorge on all the delicious stuff next day!
I have often noticed that roasting things brings out such amazing flavors which you wouldn’t have otherwise. Tomatoes, broccoli, fruits like pears, peaches , they all taste incredibly delicious and are literally bursting with flavors when roasted. The same applies to cauliflower. When you roast it with some curry powder and then make a soup out of it, the result is seriously good. Roasted cauliflower soup or cauliflower soups in general are quite creamy. Basically you don’t need to do much for that because cauliflower makes the soup creamy enough. Sure you can add cream of half & half to make it even creamier, I just used milk because honestly this much creaminess was enough for me. My mind and body cannot handle more cream than this in soups!
Serve it with some homemade focaccia bread and you have a lovely dinner on hands which is sure to be relished by everyone! Method Cut the cauliflower into bite size florets. Coat the florets with olive oil, curry powder, cumin powder, salt & pepper. Transfer to a baking sheet in single layer. Bake at 425 F degrees for 20 minutes, flipping once after 10 minutes until cauliflower is tender. Set aside.
Heat oil and butter in a pan on medium heat. Once hot bay leaf, chopped onion and garlic. Saute for 3-4 minutes till the onion and garlic start turning light golden brown. Add the roasted cauliflower, saute for another 2 minutes.
Now add 3-4 cups of water , white pepper powder and mix. Let the mixture boil for 10 minutes. Switch off the flame and let it cool down a bit. Transfer the mixture to a blender and blend to a smooth paste. Transfer the soup back to the pan, using a strainer to remove any bigger particles. Add 1/4 cup of milk, salt and adjust the consistency as per preference. Check seasoning and let the soup simmer for 5-7 minutes.
Garnish with cilantro, cream, drizzle some olive oil (optional) and serve this roasted cauliflower soup hot with bread on the side!
- Use heavy cream or half & half for a creamier soup.
- Adjust the consistency of the soup according to preference. Add more water for a thinner consistency.
- You can garnish the roasted cauliflower soup with any herb of your choice. Since I love cilantro and this is what I had in my refrigerator I used it.
- To make this soup vegan, skip the butter and use coconut milk in place of regular milk. Roasted Cauliflower Soup
