Garlic Roasted Cauliflower Cream Soup
Roasting Game Strong
I’m still in a roasting mindset. And after starting the week with the best lemon roasted broccoli, I am continuing with a garlic roasted cauliflower cream soup. Simply divine. By roasting the cauliflower, you give the soup a little bit a smoky flavor. This takes the soup to the next level. By roasting it together with the garlic it intensifies the flavor even more. Didn’t think that was even possible but yeah that happened.
Because I roasted the cauliflower the color of the soup is not as light as you are used to with other cauliflower soup. It is a cauliflower soup with a tan.
Parmesan Rinds
What makes this soup different from other cauliflower soups out there is that is cook the broth down with some parmesan rinds. That is why you will barely need to add any salt to this dish. Whenever you grate down parmesan you are left with that little piece in the back which is really hard. Most people throw this out. But I’m not most people. I save all of them up in foil in my fridge, till an opportunity arises. Making roasted cauliflower soup is considered one of those opportunities. It doesn’t make the soup super cheesy. But simply adds a light note and pulls double duty in salting the soup as well.
Almond Cooking Cream vs. Milk
Lastly, I use almond cooking cream in this recipe instead of almond milk. Almond cooking cream is slightly thicker than milk and is a great substitute for recipes using cream. The reason you want to use cream instead of milk is that milk will curdle in high heat. But the cream won’t do that. Making it easier to use for cooking and baking dishes.
It might be a little bit more difficult to buy, because I haven’t found them in supermarkets yet. But I get mine at the health store. I basically make friends with the people working at the health store. And even if they don’t have something yet, I ask very nicely and they order it for me. This was one of those ingredients that they didn’t use to carry. But ever since I ordered it and explained them how it’s used they keep it well stocked. And there are more people buying it. I almost feel like I should become their buyer to stock the store with all the goodies.
Garlic Roasted Cauliflower Cream Soup
Equipment
- Blender or Immersion blender
Ingredients
- 1 big cauliflower head 1.3 kg
- 1 liter chicken stock homemade or from cubes
- 300 ml almond cream
- 2 parmesan rinds
- 4 garlic cloves unpeeled
- 2 onions diced
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 225°C.
- Line a baking sheet with parchment paper.
- Cut the cauliflower into equal size florets and place on baking sheet together with the garlic cloves.
- Drizzle with 2 tbsp of olive oil and a little bit of salt.
- Roast in the oven for 20 minutes.
- While the cauliflower is roasting you can dice the onions.
- Heat up 1 tbsp of olive oil in a pan and sauté the onions for 5 minutes.
- Once the cauliflower is done add them to the pan and peel the garlic to also add to the pan. I always save a few smaller florets to add to the soup when serving.
- Add the chicken stock and parmesan rinds and cook for 15 minutes while covered.
- After 15 minutes turn of the heat and remove the parmesan rinds.
- Add the cream and use the immersion blender to mix everything together into a creamy soup.
- If the cream cooled down the soup too much, you might need to turn on the heat again for just a few minutes before serving.
- Serve up with the saved roasted cauliflower florets.