Tuesday, June 22, 2010

Roasted Garlic Cauliflower Soup

What DO you do when you have a veggie in the fridge that the children don't like? Why make it a soup! The flavors of the soup may make the vegetable more palatable. It has to be healthier to turn it into a soup than pouring processed cheese all over the dreaded veggie like many parents do.

I had intended for a head of cauliflower to be used for a chopped salad when we had guests recently but forgot about it for several days. This soup was a huge hit - seconds and all!

Roasted Garlic Cauliflower Soup

Adapted from Group Recipes

1 large head cauliflower, broken into florets
4 cloves garlic, chopped (next time I'll use the whole head)
2 tbsp. olive oil
Salt and pepper, to taste
1 stalk celery, chopped
2 small carrots, chopped
1 small onion, chopped
1 tbsp olive oil
2 bay leaves
2 cups chicken stock
1 tsp. thyme leaves, dried
1 tsp. basil, dried
1/2 tsp. cayenne pepper
2 tbsp. butter (I use Smart Balance 50/50 Blend)
2 cups milk
1 tbsp. flour
1 cup Parmesan cheese, freshly grated

Preheat oven to 350 degrees.

Toss together cauliflower, garlic and olive oil. Season to taste with salt and pepper. Pour into a baking dish and bake for about 30 minutes, stirring occasionally, until cauliflower is just starting to brown. (Will be somewhat crisp-tender)

Meanwhile, heat the other tbsp of olive oil in a large skillet or Dutch oven. Add celery, onion and carrot and saute until onion is translucent, about 15 minutes.

When cauliflower is ready, add to the skillet along with chicken stock and seasonings; bring to a boil, reduce heat and let simmer another 15 minutes.

In a small saucepan, melt the butter. Whisk flour into the milk and add slowly to the butter, whisking constantly. Increase heat and bring to a boil, whisking until thick. Add cheese, simmer until melted. Remove from heat and pour into the cauliflower mixture.

Simmer another 10 minutes, mashing cauliflower slightly if desired.

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