I know, I know! Cauliflower isn’t exactly the most exciting vegetable to make, but it is having a moment — and for a good reason! If you haven’t tried this cruciferous vegetable in a while, now is a good time to revisit. Just like Brussels sprouts came back a few years ago with much fanfare, so too has cauliflower, thanks to tons of delicious new recipes and ways of preparation.
Here is one easy recipe to get you back on team cauliflower and eating more veggies in the New Year.
The roasted cauliflower adds a ton of flavor, and the finely diced carrots and celery give the soup even more texture. A big, hot bowl of this hearty cauliflower soup, served with crusty bread — that’s what winter days are all about.
Roasted Cauliflower Soup
- 4 tbsp olive oil, divided
- 1 small onion, diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 tbsp parsley, finely chopped
- 7 cups chicken broth or stock
- 1 cauliflower head, cored and chopped
- 1/2 stick butter
- 6 tbsp all-purpose whole wheat flour (non-whole wheat is fine too)
- 2 cups whole milk
- 1/4 cup half and half
- 2 tsp salt
- Freshly ground black pepper
- Lightly oil a baking sheet or cover with non-stick spray. Preheat oven to 425ºF.
- Place cauliflower florets on prepared baking sheet in a single layer. Drizzle with 2 tbsp olive oil and season with salt and pepper. Gently toss. Roast until cauliflower is tender and golden brown, about 30 to 35 minutes.
- Heat 1 tbsp olive oil on medium heat in a large stockpot or Dutch oven. Add onion, carrots, and celery, and cook until slightly tender (about 6 to 8 minutes), stirring occasionally.
- Add the cauliflower to the pot, then add the broth and parsley. Simmer on low for 10 minutes.
- Meanwhile, in a medium saucepan on medium heat, melt 1/2 stick of butter, then whisk in the flour. Cook for 1 to 2 minutes. Pour in the whole milk and half and half, and whisk to combine. Let simmer for a minute or two to thicken up a bit.
- Pour this mix into the stockpot and stir. Cover pot and allow soup to simmer for another 20 minutes.
- Season with salt and pepper if needed.
- Serve piping hot with warm, crusty bread. I liked it with the Everything loaf I picked up at the bakery. Yum!
Also try, Carrot coconut soup.