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Author Notes: Cauliflower is an ingredient that at first glance might be a little intimidating. Staring at the huge head in the market one wonders just how it will get broken down and then cooked? Similar the broccoli you might also be faced with the “ick” factor, by in large due to it probably being extremely overcooked and under seasoned, as a child. This is one of those times to take a closer look and give cauliflower, a very healthy and versatile ingredient, another chance. —Maria Reina
cups Cauliflower florets, about 1 pound, 2" pieces
Extra virgin olive oil
Ground black pepper
teaspoon Smoked paprika
cups White onion, 1 large, 1/2" dice
cups Vegetable stock, divided
cup Smoked gouda cheese, grated, about 3 oz
tablespoon Sherry vinegar
Fresh thyme, garnish
- Preheat the oven to 450 degrees.
- Toss the cauliflower and garlic with 2 tablespoons of olive oil, ½ teaspoon each of salt and pepper and the smoked paprika. Place on a rimmed sheet tray and roast for 15 minutes.
- In a heavy bottom pot sauté the onions with 1 tablespoon of olive oil and a ¼ teaspoon each of salt and pepper, over medium low heat. Cook until the onions just begin to take on a little color.
- Add the roasted cauliflower, garlic and 3 cups of stock to the onions. Bring to a boil, lower the heat and cover the pot. Simmer for 10 minutes.
- Remove the lid and allow it to cool for 5 minutes. Using an immersion (stick) or regular blender, puree until smooth. Add the cheese and vinegar and blend until combined.
- If needed use the last cup of stock to thin out your soup as desired.
- Taste for seasoning and ladle in to bowls. Garnish with a little thyme and a drizzle of a good fruity olive oil.