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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Roasted Cauliflower Soup

Serve with a salad of parsley leaves and 6 ounces arugula, tossed with a squeeze of fresh lemon juice.

Cooking Light JANUARY 2013

  • Yield: Serves 4
  • Hands-on:20 Minutes
  • Total:1 Hour, 20 Minutes

Ingredients

  • 8 cups cauliflower florets (about 1 large head)
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt, divided
  • Cooking spray
  • 4 thin slices prosciutto or other cured ham, chopped (about 1 1/2 ounces)
  • 1 tablespoon unsalted butter, divided
  • 3/4 cup chopped yellow onion
  • 4 garlic cloves, chopped
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1 cup water
  • 1/2 cup half-and-half
  • 1 ounce French bread baguette, torn
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons sliced almonds, toasted

Preparation

1. Preheat oven to 450°.

2. Place cauliflower in a large bowl; drizzle with oil, and sprinkle with 1/4 teaspoon salt. Toss to coat. Arrange mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 40 minutes or until tender and browned, stirring once after 30 minutes.

3. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 minutes or until crisp. Remove ham; drain on paper towels. Melt 1 1/2 teaspoons butter in pan. Add onion and garlic; sauté 5 minutes, stirring occasionally. Add cauliflower, stock, and 1 cup water; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in half-and-half. Place half of cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; pour pureed soup into a bowl. Repeat with remaining cauliflower mixture. Stir in remaining 1/4 teaspoon salt.

4. Place torn bread in a food processor; pulse 2 times or until coarsely chopped. Melt remaining 1 1/2 teaspoons butter in a skillet over medium heat; swirl. Add breadcrumbs; sauté 5 minutes or until golden, stirring frequently. Remove from heat. Combine ham, breadcrumbs, parsley, and toasted almonds. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with about 2 1/2 tablespoons toasted breadcrumb mixture.

Nutritional Information

Amount per serving
  • Calories: 245
  • Fat: 12.6g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 14.7g
  • Carbohydrate: 21.7g
  • Fiber: 5.6g
  • Cholesterol: 25mg
  • Iron: 2.2mg
  • Sodium: 646mg
  • Calcium: 132mg
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Roasted Cauliflower Soup recipe

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