Preparation: Turn Cauliflower into Gold
Preheating and Preparing the Cauliflower and Garlic:
Preheat your oven to 200°C (400°F).
Arrange the cauliflower florets on a baking sheet lined with parchment paper.
Drizzle them with 1 to 2 tablespoons of olive oil and season generously with salt and pepper.
Prepare the garlic for roasting: Remove the outer layers, cut off ¼ of the top to expose the cloves, drizzle with a little oil, and wrap in aluminum foil. Place it on the baking sheet with the cauliflower.
Bake for 30-35 minutes, turning the florets halfway through for even roasting.
Onion Sofrito:
While the cauliflower is roasting, heat a tablespoon of olive oil in a saucepan over medium heat.
Add the diced onion and sauté until translucent, about 5-8 minutes.
To Assemble:
In a blender, combine the onion, roasted cauliflower, garlic (squeezed from its skin), broth, salt, and pepper.
Blend until smooth and evenly distributed.
The Modern Slow Cooker:
Transfer the blended soup to the saucepan and heat over medium heat.
Bring to a gentle boil, stir in the shredded cheddar cheese, and simmer for 10-15 minutes.
Adjust seasoning to taste.
To Serve:
Garnish each bowl of soup with sliced green onion and a little shredded cheddar cheese.
Serve warm with croutons or toasted country bread for a crunchy touch.
Preparation Instructions
For a Thicker Soup: If you prefer a thicker soup, reduce the initial amount of broth. You can always add more later to adjust the consistency.
Vegan Variation: For a vegan version, use vegetable broth and substitute a plant-based cheese that melts well for the cheddar.
Storage: This soup keeps wonderfully in the refrigerator for about 3 days, or can be frozen for later use.
Conclusion: A Comforting Culinary Journey
This roasted cauliflower soup with cheddar and garlic is more than just a dish. It’s an invitation to explore flavors and rediscover cauliflower in a new light. Whether for a quick weeknight meal or a special occasion, it promises to warm the heart and soul.