Cauliflower does not have to be that dreaded vegetable you grew up with, it can be a star-just like it is in this soup! Perfect for a cold winters day, it is creamy and smooth with a wonderful, delicate cauliflower flavor. The luxurious texture contrasts with the crunchy panko, pine nut and roasted cauliflower topping making it such an enjoyable lunch for a blustery day.
Roasted Cauliflower Soup
adapted from: Tyler's Ultimate (Tyler Florence)
1 quart milk
1 head of cauliflower, cored and broken into florets
1/2 onion, sliced
1 tsp. dried thyme
1 stick unsalted butter
1 bay leaf
Extra virgin olive oil
Ground black pepper
1 c. panko crumbs
1/4 cup pine nuts
1/2 stick unsalted butter, melted
2 T. chopped fresh parsley
- Pour milk into a large saucepan, add a large pinch of salt and bring to a simmer over medium heat. Reserve 1/2 cup of cauliflower for topping and place the rest into the pot with the milk.
- Add onion, thyme, butter and bay leaf. Bring to a simmer, cover, and cook for 15 minutes, until cauliflower is tender.
- Discard bay leaf and puree the soup in a blender. Pour the soup back into the pot and season with olive oil, salt and pepper.
- Meanwhile, preheat oven to 350 degrees. Thinly slice the reserved cauliflower and combine with panko crumbs and pine nuts in a bowl. Drizzle with butter and toss to coat.
- Spread mixture on a baking sheet and toast in the oven until lightly brown and crispy, 5 to 7 minutes.
- Pour soup into serving bowls and drizzle with olive oil. Garnish with panko-cauliflower topping.