The dish possibilities are endless with this low in fat and high in fiber vegetable.
The leaves are falling and there is a real nip to the air lately. I totally love that!!! Sorry, I’m a cool weather gal all the way. The fall means it’s time to start thinking about comfort foods: pumpkin, squash and my fave, cauliflower. What an awesome performer – it can be roasted, boiled, fried, sautéed, steamed or even raw.
This soup makes an amazing light meal. Take the time to roast the cauliflower. Roasting brings out a nutty goodness that adds a rich flavor to the soup.
The soup is smooth and delicious, but the prosciutto and pumpkin seeds are a must. Take it up a notch with these clever toppers which add a salty crunch that is totally irresistible! Go ahead – cuddle up and enjoy!
|Roasted Cauliflower Soup|
- 8 cups cauliflower florets (1 large head)
- 2 tsp olive oil
- 1/2 tsp sea salt
- Cooking spray
- 4 slices prosciutto, chopped (optional)
- 1 Tbsp butter
- 3/4 sweet onion, chopped
- 4 garlic cloves, chopped
- 4 cups chicken stock
- 1 cup water
- 1/2 cup 10% cream (or milk)
- 1/4 cup fresh parsley, chopped
- 3 Tbsp pumpkin seeds
- Preheat oven to 450º F.
- Spread cauliflower florets on a parchment-lined baking sheet. Drizzle with olive oil, toss. Sprinkle with sea salt; bake for 30 minutes, stirring once.
- Heat a Dutch oven over medium heat. Coat pan with cooking spray. Sauté prosciutto for 3 minutes until crisp. Remove; drain on paper towel.
- Melt butter in same pan. Add onion and garlic and sauté for about 5 minutes, stirring occasionally. Add cauliflower, stock, water; bring to boil. Reduce heat and simmer for minutes, stirring occasionally. Remove from heat and add cream.
- Add in batches to blender and pureé until smooth. Salt and pepper to taste.
- To serve, ladle into bowl, garnished with a bit of the prosciutto, a sprinkle of pumpkin seeds and chopped parsley.