Poor cauliflower. It is truly the “Plain Jane” of the vegetable world. A large, white, cloud-like formation with just a touch of green on the bottom, it won’t win any beauty contests. It can’t compare to the soft curves of the seductive purple eggplant. Squash can be long and shapely in yellow or green or grown to cute miniature size to charm their way onto your plate. And what about the round and ruffled patty pan squash, so willing to be sliced and stuffed. Talented spaghetti squash mimics pasta and fools your senses. Chard performs in a rainbow of colors to compete with purple, red, and white potatoes. Even mean green broccoli resembles a miniature tree you might see in a story book.
Rather bland on its own, cauliflower needs a support team. Cheese usually comes to the rescue. A large casserole of white florets swimming in cheddar is met with cheers at the dinner table. But if a brick of cheese with your cruciferous vegetables is unappealing, then I suggest going the herb and spice route.
Creating a soup gives you the opportunity to add a supporting cast of flavor. Roasting your cauliflower will bring out some of its natural sweetness. Onion, carmelized in the oven along with it will create the first layer of taste. Chicken or vegetable stock will instill more flavor. And the addition of some curry will give this vegetable soup the exotic seasoning it needs. Top it off with some roasted garlic, and suddenly cauliflower is a diva getting a standing ovation.
Chop cauliflower, onion, and potato all about the same size, mix with oil, salt and pepper, place on a sheet pan and roast for 30 minutes.
Remove from oven and let cool slightly
Put veggies through food processor and add a little veggie stock as needed.
Pour into a pot, add remaining stock, adjust seasoning and reheat slowly.
Peel papery outer layers but leave bulb intact, rub with oil, wrap in foil and roast 30 minutes.
Unwrap foil and let cool a little before squeezing out the roasted garlic.
Top your soup with a little arugula and a dab of roasted garlic. Serve with a side of naan.
Roasted Cauliflower Soup
1 ½ heads of cauliflower, chopped
1 onion, chopped
2 red skinned potatoes, peeled and chopped
2 Tbsp olive oil
3 cups of vegetable stock
4 Tbsp curry powder or more to taste
Several arugula leaves for garnish
1 large garlic bulb for roasting
1 package of frozen garlic naan
Pre-heat oven to 425 degrees
Chop all veggies and put on a sheet pan and drizzle with oil, salt and pepper. Roast for 20 minutes.
Let it cool slightly and then put through a food processor, adding the vegetable stock as needed to puree.
Pour the mixture into a pot to heat on low and stir in the remaining stock.
Stir in curry powder to taste. Add a little at a time to adjust the flavor.
Dish up the soup and top with an arugula leaf. Scoop a little roast garlic in the center of the leaf.
Serve with the heated naan
Pre-heat oven to 425 degrees.
Cut ¼ inch off top of garlic head (pointy end).
Peel away the papery outer layers but leave the bulb intact.
Rub entire bulb with oil, wrap in foil, and roast for about 30 minutes until soft.
Let cool a little before squeezing out the sweet garlic.