Roasted Creamy Cauliflower Recipes

ROASTED CAULIFLOWER SOUP

Steps:

• Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Broil the cauliflower until browned, 20 to 30 minutes.
• Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
• On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
• Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
• Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
• Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
• Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
• Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

WHOLE ROASTED CAULIFLOWER WITH CREAMY DIJON SAUCE

Steps:

• For Cauliflower
• Preheat oven to 375°F. Wash cauliflower head and pat dry. Trim away leaves and thick woody part of stem, being careful to leave the head of cauliflower intact.
• Drizzle olive oil over the entire head of cauliflower (top, sides, and bottom) and rub it with your hands to fully coat. Sprinkle with salt and pepper.
• Place in baking dish or cast iron pan and cover tightly with foil.
• Bake covered for 30 minutes. Uncover and bake for another 45 minutes or until fork tender.

ROASTED CREAMY CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F. Cut the cauliflower into small florets (you'll end up with about 5 cups). In a medium bowl, toss half of the cauliflower with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper until coated. Arrange in a single layer on a baking sheet and roast, stirring occasionally, until golden brown and tender, about 30 minutes.
• Place the remaining florets in a medium saucepan with the half-and-half, butter, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer over medium heat until the cauliflower is very tender, about 20 minutes. Drain, reserving about 1 cup of the cooking liquid.
• Place the simmered cauliflower and garlic in a blender. Process into a very smooth puree, adding just enough of the reserved cooking liquid. Transfer to a small heavy-bottomed saucepan. Chop the roasted cauliflower and fold it into the puree. Adjust the seasonings and keep warm over low heat until ready to use, or store in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over low heat.

CREAMY MASHED CAULIFLOWER RECIPE

Steps:

• Preheat the oven to 400 degrees F. Cut the top off of the garlic, exposing the tops of the cloves.
• Drizzle 1 to 2 teaspoons of avocado oil or olive oil over the exposed cloves and wrap the whole bulb in foil. Roast 50 to 75 minutes, until garlic is deeply golden-brown and soft.
• While the garlic is roasting, chop the cauliflower and add it to a pot of water. Bring the pot to a full boil and cook until cauliflower is very soft, about 8 to 10 minutes.
• Strain the cauliflower, then transfer it to a blender (note: if you have a potato masher, you can mash the cauliflower in the same pot you used for cooking instead of blending it).
• Add the avocado oil (or butter), sea salt, and roasted garlic to the blender and blend everything until cauliflower reaches desired consistency. Note: You may need to stop the blender a few times, scrape the sides and re-start.
• Taste the mashed cauliflower for flavor and add sea salt to taste.
• If desired, serve mashed cauliflower with 2 tablespoons of melted butter on top and/or a sprinkle of dried parsley.

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 425°F. Combine cauliflower, shallots, garlic, cumin, 2 tablespoons oil and 1/4 teaspoon salt on a large rimmed baking sheet; toss until fully coated. Spread in an even layer. Roast for 15 minutes; remove and discard garlic. Stir the vegetables and continue roasting until caramelized and tender, about 10 minutes more.
• Reserve 1/2 cup roasted cauliflower florets for garnish. Working in batches, combine the remaining cauliflower mixture, warm broth and butter in a blender (use caution when blending hot liquids). Secure the lid on the blender and remove the center piece to allow steam to escape; place a clean towel over the opening. Process until smooth, about 30 seconds. Transfer the mixture to a large saucepan. (Alternatively, combine the cauliflower mixture, warmed broth and butter in a large saucepan. Using an immersion blender, process until smooth, 5 to 7 minutes.) Bring the soup to a simmer over medium-low heat, stirring occasionally. Remove from heat; stir in lemon juice and the remaining 1/4 teaspoon salt.
• Divide evenly among 4 bowls; top with the reserved cauliflower florets and sprinkle with pine nuts (or almonds). Drizzle with the remaining 1 tablespoon oil. Garnish with crushed red pepper and oregano, if desired.

ROASTED CAULIFLOWER SOUP

Steps:

• PREHEAT OVEN TO 425-degrees. (NOTE: use 1 large or 2 small heads of cauliflower) PREP VEGETABLES: - Clean cauliflower by rinsing and removing excess outer leaves. Pat dry. Separate florets and rough chop remaining stalk. - Smash the garlic cloves to easily remove the peel. Leave whole. - Chop the sweet onion.
• Toss the cauliflower and garlic with 1 to 2 tablespoons oil to thoroughly coat. Sprinkle with about 1 teaspoon of coarse salt. Place on a baking pan lined with parchment or sprayed with oil. ROAST in oven for 25 to 35 minutes until tender.
• While cauliflower and garlic are roasting, melt the butter in a deep pot. ADD chopped onions and stir for 4 or 5 minutes until translucent.
• POUR the chicken stock and water in the pot with the onions. ADD the spices: poultry, cumin and bay leaf. Bring to a low-boil, then reduce heat to simmer.
• When the cauliflower and garlic complete roasting, ADD them to the simmering stock pot. PUREE all ingredients using an immersion blender. (NOTE: If you don't have an immersion blender you can puree in a regular blender but it's best to allow the mixture to cool, first, to reduce risk of burning yourself).
• Once the mixture is pureed, ADD the cream and blend with immersion blender until thoroughly mixed. (do this step in the blender while cool if not using an immersion blender). ADD Salt & Pepper to taste.
• Once the mixture is pureed, re-heat and serve immediately. Sprinkle Paprika on top of each serving, as well as a dollop of sour cream, if you like.