Roasted Cauliflower Red Pepper Soup Recipes

ROASTED PEPPERS AND CAULIFLOWER

Steps:

• Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

CAULIFLOWER ROASTED RED PEPPER SOUP

Steps:

• Cut the red bell peppers in half, scoop out the seeds and lay face-down on a baking sheet lined with parchment paper. Broil in the oven on high until the skin has become black. Remove from the oven and place into a sealed container and allow the peppers to cool down and steam. This step makes it easier to remove the skin from the pepper.
• Broil the cauliflower florets in the oven on high until they are tender and crisp, making sure to turn them over halfway. Takes about 20-25 minutes.
• While the cauliflower is roasting, place the oil in a large pot, add in the diced onion and garlic cloves. Saute over medium-to-low-heat until the onions are tender and caramelized.
• Add the chicken stock, thyme, and smoked paprika into the pot and mix everything together. Allow the mixture to simmer on medium-heat.
• Remove the skins from the peppers, dice the peppers and add them into the pot; mix together. Do the same with the cauliflower. Allow the soup to simmer on medium-heat for 20 minutes.
• Add the soup into a blender 2 cups at a time and blend until the mixture is creamy and pureed. Do the same with the rest of the soup. Add the pureed soup into the same pot, add salt and pepper to taste; allow it to simmer on low-heat until ready to serve;

ROASTED CAULIFLOWER WITH GARLIC & RED PEPPERS

Steps:

• Line a cookie sheet with Aluminum foil.
• Set the oven at 450.
• Cut Cauliflower into bite sized pieces.
• Cut garlic into chunks (don't mince it or it will burn).
• Cut red pepper into 1" squares.
• Put all the vegetables on cookie sheet.
• Sprinkle with spices, drizzle with oil. Use your hands to make sure all is coated lightly with oil.
• Bake for 20 min turn once at halftime.

ROASTED CAULIFLOWER & RED PEPPER SOUP

Steps:

• Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.

CAULIFLOWER AND ROASTED RED BELL PEPPER SOUP

Steps:

• Turn on broiler.
• flatten out the bell pepper halves and arrange them on a baking sheet.
• Sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper
• very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands.
• broil the peppers and garlic on High for about 10-15 minutes, until the pepper skin is black and bubbly.
• In the meantime, heat about 1 Tbl of olive oil and add the onion. after about a minute, add the cayenne.
• cook until onions soft, about 3-5 minutes.
• add chopped cauliflower to the pot of onions, and mix around.
• add entire box of imagine broth (or 1qt of whatever you are using).
• bring to boil and then simmer for 20 minutes.
• take the peppers and garlic out of the oven.
• peel the peppers after they cool, and slip the garlic out of the skin.
• chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup.
• add to the pot and simmer for about 10-20 minues more.
• Mix everything well, mashing up the cauliflower.
• You can puree this, but I didn't have a cuisinart or pureer, so i just ate it as is. Add crushed black pepper and salt if needed.
• you can also add a squirt of lemon and olive oil before serving.

ROASTED CAULIFLOWER & RED PEPPER SOUP

Steps:

• Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining 2 Tbsp. oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with Parmesan.

ROASTED CAULIFLOWER AND RED PEPPER SOUP

Steps:

• Toss the cauliflower florets in the olive oil with the salt and pepper.
• Arrange the cauliflower florets in a single layer in a baking dish.
• Roast the cauliflower in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
• Heat the oil in a pan.
• Add the onions and saute until tender, about 5-7 minutes.
• Add the garlic and saute until fragrant, about 30 seconds.
• Add the cauliflower, roasted red peppers, cayenne and stock.
• Bring to a boil, reduce the heat, cover and simmer until the cauliflower is tender, about 20 minutes.
• Puree with a hand blender.
• Serve garnished with heavy cream or dukkah or chopped herbs etc.