“adopted 9/15 by me. This recipe is from Gourmet issue December 1997. I finally traced it down.”
READY IN:
1hr 5mins
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Cut cauliflower into 1-inch flowerets (about 10 cups).
  3. In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
  4. Turn frequently and remove any of the garlic and shallots if they are done soone.
  5. In a 4-quart pot simmer stock/broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
  6. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl.
  7. Return soup to pot and stir in cream and salt and pepper to taste.
  8. Heat soup over moderate heat until just heated through.
  9. Note: You can easily alter the proportions of stock, water and cream to taste.

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