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Made a Tasty Roasted Cauliflower and Garlic Soup/Bisque
Posted on 2/4/13 at 12:23 pm
Posted on 2/4/13 at 12:23 pm
I love roasted cauliflower.
Roasted about two and half large heads of cauliflower and a large head of garlic. Sauteed in butter, about 4 stalks of chopped celery, 2 large chopped shallots and a yellow onion. Added a bundle of tied fresh thyme. Added a bit of chicken stock and simmered that until the leaves came off the thyme twigs and removed that. Added the cauliflower and garlic and mashed it a bit before hitting it with the immersion blender. Added a little salt and nice helping of white pepper. Then, more chicken stock. Just before serving, I added a bit of milk, but not a lot. Served cups of it at a Super Bowl party with croutons I made, a little grated parm, chopped bacon and chopped green onions. Worked out well. Roasted cauliflower is a great side and makes a darn good soup.
Roasted about two and half large heads of cauliflower and a large head of garlic. Sauteed in butter, about 4 stalks of chopped celery, 2 large chopped shallots and a yellow onion. Added a bundle of tied fresh thyme. Added a bit of chicken stock and simmered that until the leaves came off the thyme twigs and removed that. Added the cauliflower and garlic and mashed it a bit before hitting it with the immersion blender. Added a little salt and nice helping of white pepper. Then, more chicken stock. Just before serving, I added a bit of milk, but not a lot. Served cups of it at a Super Bowl party with croutons I made, a little grated parm, chopped bacon and chopped green onions. Worked out well. Roasted cauliflower is a great side and makes a darn good soup.
This post was edited on 2/4/13 at 12:24 pm
8
Posted on 2/4/13 at 12:28 pm to Gris Gris
You are a veteran of the food boards. You should know better.
Shame on you for no pics.
Shame on you for no pics.
This post was edited on 2/4/13 at 12:29 pm
Posted on 2/4/13 at 12:34 pm to Gris Gris
Your bisque sounds good.
The wife (MHNBPF) roasts cauliflower all the time. She cuts it and drizzles olive oil and then seasons with spice (I never ask what) Maybe nothing more than course ground black pepper. Roasts probably at 400 until tops begin to turn brown.
I love it. She also does it with butternut squash, acorn squash, parsnips, onion, sweet potato - mixed and apread one layer thick on a half sheet pan. Likely more to it than I have stated here, but you get the idea.
The wife (MHNBPF) roasts cauliflower all the time. She cuts it and drizzles olive oil and then seasons with spice (I never ask what) Maybe nothing more than course ground black pepper. Roasts probably at 400 until tops begin to turn brown.
I love it. She also does it with butternut squash, acorn squash, parsnips, onion, sweet potato - mixed and apread one layer thick on a half sheet pan. Likely more to it than I have stated here, but you get the idea.
Posted on 2/4/13 at 12:52 pm to Gris Gris
Sounds good Gris. I love cauliflower
Posted on 2/4/13 at 1:09 pm to TigerMyth36
I can't remember to take pics.
Dog, I've been roasting all manner of vegetables for years and most of them also make good soups/bisques.
I really wanted to add curry to this one. Curry is a wonderful spice for many pureed soups, but since I made a curried lima bean soup last week, I held off.
Rosemary and/or bay would have been good. You can do anything you like. Good dish for carb watchers.
Dog, I've been roasting all manner of vegetables for years and most of them also make good soups/bisques.
I really wanted to add curry to this one. Curry is a wonderful spice for many pureed soups, but since I made a curried lima bean soup last week, I held off.
Rosemary and/or bay would have been good. You can do anything you like. Good dish for carb watchers.
Posted on 2/4/13 at 2:43 pm to Gris Gris
Congrats on The Emeril, Gris! (OT Droppies)
Some Indian curry blends are too overwhelming for my tastes and I don't mean with heat. I found a sweet curry blend at Penzey's that I like, and I wonder how different it might be from what you use.
The ingredient list includes: turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, black pepper and cayenne pepper.
After composing this post I looked at ingredients in a few other curry blends, but I still can't tell why I don't like some Indian curries.
ETA: I do love roasted cauliflower and roasted cauliflower soup. Will try it your way next time!
Some Indian curry blends are too overwhelming for my tastes and I don't mean with heat. I found a sweet curry blend at Penzey's that I like, and I wonder how different it might be from what you use.
The ingredient list includes: turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, black pepper and cayenne pepper.
After composing this post I looked at ingredients in a few other curry blends, but I still can't tell why I don't like some Indian curries.
ETA: I do love roasted cauliflower and roasted cauliflower soup. Will try it your way next time!
This post was edited on 2/4/13 at 2:50 pm
Posted on 2/4/13 at 2:45 pm to Gris Gris
Curry sounds like a good addition. Love white pepper especially in soups. Great flavor addition.
Looked up an online recipe for this just for proportions. Will try it tonight. Maybe I can find some sourdough bowls too......
Looked up an online recipe for this just for proportions. Will try it tonight. Maybe I can find some sourdough bowls too......
Posted on 2/4/13 at 4:53 pm to Darla Hood
quote:
Congrats on The Emeril, Gris! (OT Droppies)
What you talkin bout, Willis?
I use a Madras Curry, but I'm not astute on curries. I like that one, though.
I thought about using roasted fennel in that soup and I might do that the next time.
Posted on 2/4/13 at 4:59 pm to Gris Gris
I wouldn't add any curry to that soup
The cauliflower and garlic should stand out IMO
The cauliflower and garlic should stand out IMO
Posted on 2/4/13 at 5:03 pm to Powerman
Don't know, PM. I make one with eggplant and add a little curry and it really ehances the flavor. I think I'll add some to a small amount of the soup tonight and let it simmer a few minutes and see what I think. I have the base of the soup without the milk or cream added so I can fool around with it a bit for future reference.
Posted on 2/4/13 at 5:27 pm to Gris Gris
I think curry just naturally pairs better with eggplant than it does with cauliflower
Posted on 2/4/13 at 5:33 pm to Powerman
It definitely pairs with eggplant. Went really well with the lima bean soup I made last week, too.
Posted on 2/4/13 at 5:51 pm to Gris Gris
quote:
thought about using roasted fennel in that soup and I might do that the next time.
When I roast cauliflower, I throw in fennel seed to roast with it. Good lagniappe!
Honestly, I don't think I've ever used fennel. I've only ever cooked with leeks once.
quote:
What you talkin bout, Willis?
Somehow I knew you wouldn't know.
quote:
re: ***Annual Droppie Awards Show: Festus wins the Ali!!*** (Posted on 2/4/13 at 11:55 a.m. to Brageous)
The next award up is the Emeril - best food and drink board poster
And the winner is:
GRIS GRIS!!!
Congrats GRIS GRIS!!
Posted on 2/4/13 at 5:56 pm to Darla Hood
Thanks, Darla. I just found out in another thread! Nope, didn't know a thing about it. Thanks to all 6 people who voted for me.
I love fennel. I don't cook with it enough because I forget about it, I guess, but sliced in a salad or roasted is awfully good. I got some ground from Penzey's when I ordered your chili powder. I tasted that powder. It's good. I look forward to using it so thanks for that info.
I love fennel. I don't cook with it enough because I forget about it, I guess, but sliced in a salad or roasted is awfully good. I got some ground from Penzey's when I ordered your chili powder. I tasted that powder. It's good. I look forward to using it so thanks for that info.
Posted on 2/4/13 at 6:22 pm to Gris Gris
I didn't vote, but if I did it would have been for you. 
ETA: but you really do need to start taking pictures.
ETA: but you really do need to start taking pictures.
This post was edited on 2/4/13 at 6:24 pm
Posted on 2/4/13 at 6:34 pm to KosmoCramer
Well, thanks,Kos.
Cauliflower bisque isn't all that attractive and you can't see the soup covered up with the croutons and bacon.
I'll try to remember. I've posted a few, but a very few.
Cauliflower bisque isn't all that attractive and you can't see the soup covered up with the croutons and bacon.
I'll try to remember. I've posted a few, but a very few.
Posted on 2/4/13 at 6:35 pm to Gris Gris
Celeriac is a fine addition to cauliflower soup
Also, did you do lardons or just crumbled bacon?
Also, did you do lardons or just crumbled bacon?
This post was edited on 2/4/13 at 6:36 pm
Posted on 2/4/13 at 6:43 pm to Gris Gris
I don't know why but cumin comes to mind with the soup described, just a tiny bit.
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