Yes, I am bringing you yet another recipe featuring cauliflower. Catching on yet that I love cauliflower? Please, forgive me.
So, this morning the hubby requested soup for dinner. Wish granted! Usually, he is the soup maker (and weekend breakfast chef), but he is a bit bitter about the fact we can’t have lentils on the keto diet, and that’s his favorite soup. So, I took the reigns today. Since we always have cauliflower on hand, (and had scallions and bacon ready to be crisped up), I thought a creamy cauliflower soup would be warming and perfect!
One of our favorite veggie side dishes is roasted cauliflower (weird, right?). So that is the base we’ll be working with here. Roasting it first allows the flavors to really develop and deepen as they caramelize and brown up. Simply boiling and softening the cauliflower in stock won’t amount to a very flavorful soup, trust me! This step is very crucial, and while slightly more time consuming, I promise it is worth it. Once the cauliflower is done roasting, add to bone broth on the stove to allow it to basically soften to mush, then it’s ready for pureeing!
On Sundays, I like to take my time on dinner. Weeknight dinners can be rushed, and not always made with the intention and love I like to season my food with. After coming home at 5pm, sneaking in a quick workout, a healthy dinner still has to be prepared for hubby and I. By the time I actually get to sit down, it’s usually around 7-7:30. Rinse and repeat four more times each week. Every spoonful of this decadent masterpiece was appreciated!
Part 1: Roasting the cauliflower
- Preheat oven to 400 degrees, and line a cookie sheet with foil
- Break up a full medium head of cauliflower into small florets, coat with olive oil
- Top with 1/2 a medium white onion, sliced thinly
- Season with 2t of onion powder and garlic powder, 1t of pepper, a healthy amount of salt, and a light sprinkle of crushed red pepper (I must admit, I did not officially measure but these are my best guesses. Once everything is blended and you taste it, you can always add more seasoning at that point)
- Cook, stirring occasionally, for 25-30 minutes
- In the final 5 minutes of cooking, I added 1T of minced garlic
Part 2: The broth
- Combine 4 cups of chicken bone broth with 1 cup water and 1 cup almond milk
- Add in the roasted cauliflower
- Bring to a boil then reduce to a medium simmer
- Stir periodically until the cauliflower is softened to mush, approximately 30 minutes
You can’t overcook it here! But you can under cook it, which will hinder the texture when blended. It will have a slight grit if not cooked down enough. I used my immersion blender to puree to its velvety finish, and added 2T of softened cream cheese at this juncture as well. Can also use a regular blender as well or food processor, but the handheld is way easier and less messy! I did find I wanted a little extra salt to marry the flavors a bit more, and added it here after an initial taste test.
Also to note, while the broth was cooking, I prepared another tray of roasted cauliflower that I added to the soup after blending, for additional texture (and cauliflowery goodness!).
Top with your favorite accouterments such as shredded cheese, crispy bacon, and scallions! Sour cream or thinly sliced radishes would also be great compliments.
Now you’re ready to dive in to this bowl of heaven! In a world with crazy fast-paced lives, slow down and take your time creating this one. Every bite is worth the patience, you won’t regret it.
If I can clarify anything, please do not hesitate to contact me. I would love to ensure it is perfect for you! Cheers!