Roasted Cauliflower Soup
- 15 min
- 45 min
- 45 ml (3 tbsp) Neilson unsalted butter
- 125 ml (1/2 cup) panko bread crumbs
- 30 ml (2 tbsp) flat-leaf parsley, finely chopped
- 1 cauliflower, in florets (approximately 700 g or 6 cups)
- 30 ml (2 tbsp) olive oil
- 750 ml (3 cups) chicken broth
- 250 ml (1 cup) Neilson milk
- 1 bay leaf
- 3 garlic cloves, chopped
- 250 ml (1 cup) Neilson 35% cream
- To taste freshly ground salt and pepper
- To make the garnish, melt the butter in a small saucepan over medium heat. Swirl the pan as the butter foams and continue swirling until it begins to brown. Remove from heat and stir in the breadcrumbs and parsley. Set aside.
- Preheat the oven to 210°C (425°F).
- In a large bowl, toss the cauliflower with oil to coat. Spread on a parchment-lined baking sheet and roast in the oven for 15 minutes, then turn the florets over and roast another 15 minutes, or until golden brown.
- In a large saucepan, combine the broth, milk, bay leaf, garlic cloves and roasted cauliflower. Bring to a boil, reduce heat and simmer, covered, for 30 minutes, or until cauliflower is very tender. Discard the bay leaf and purée the soup in batches in a blender until smooth. Return the soup to a clean saucepan, stir in the cream and reheat. Season with salt and pepper to taste.
- Top each portion of soup with a spoonful of the garnish.
Roasted cauliflower florets are delicious served as a side dish or on a platter with raw vegetables as appetizers to go with cocktails. You can drizzle a few drops of nut oil over the cooked cauliflower to enhance the flavour.