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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 12:35 pm to Gris Gris
sounds utterly delicious
Posted on 2/4/13 at 12:37 pm to Gris Gris
:ynopics?:
Posted on 2/4/13 at 12:52 pm to Gris Gris
Sounds good Gris. I love cauliflower
Posted on 2/23/13 at 4:35 pm to Gris Gris
Bump
Making this recipe tonight :)
Making this recipe tonight :)
Posted on 2/23/13 at 6:03 pm to Gris Gris
quote:Damn, you people use this in everything. Is there a profusion of celery in Louisiana?
celery,
Anyway, your soup or bisque sounds delicious.
Posted on 2/24/13 at 6:51 am to Gris Gris
quote:I'll be making this for my parents this week when they come down for a visit. They are big fans of homemade vegetable soups, and they love cauliflower, as do I. Since I'm a bit burned out on preparing mixed vegetable soup, I've been looking for a new "Winter" soup recipe, something unique, but as hearty and satisfying as vegetable beef & chicken vegetable soups, without meat. This sounds perfect, and the bacon, being optional, can be omitted by those who do not want any meat. This is not the case with me, btw. I'll take their bacon servings.
Gris Gris
This post was edited on 2/24/13 at 6:53 am
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