Updated 03/14/2018
It's now very cold around most of the United States, so it is officially "soup season"!! Here is one that is for all cauliflower lovers out there. For those who lead a keto lifestyle, a vegetarian lifestyle, or a eatatarian lifestyle.
It is easy to do. You just need a head of cauliflower, some chicken or vegetable broth, some milk or non-dairy milk, and some sherry or white wine.
You can also choose the type of oil you want to use. You could use sesame oil, to give it that roasted sesame seed taste, or you could go with olive oil, to make it a bit Italian style. I chose avocado oil because I get a good price on it at Costco, and it has no flavor at all and a high heat index.
Ingredients
1 head fresh cauliflower, cut into small florets
2 tbsp of cooking oil of your choice
1 1/2 cups chicken broth or vegetable broth
2 tbsp sherry or white wine
a tsp of sea salt or kosher salt
black pepper to your taste
1/4 cup to 3/4 cup whole milk, half n half, or non-dairy milk
Putting it all together
Oven: 350 degrees Prep time: 20 minutes Roasting time: 20 to 30 minutes
2. Then cut those big florets down into smaller florets. (You can put aside the leaves for vegetable broth or sauteed cauliflower leaves.)
3. Toss cauliflower in your oil, then place it all on a baking sheet.
4. Roast for 20 to 30 minutes. Checking every 10 minutes to make sure it doesn't over roast. Allow to cool slightly.
5. Using a food processor and then an immersion blender, pulse your roasted cauliflower with the chicken or vegetable broth, sherry or white wine, salt and pepper and milk or non-diary milk. Note: add milk while blending so you can get the consistency that your want.
5. Once blended in food processor, pour soup into a pot and put on your stove over low heat. Continue to blend with your immersion blender, adding milk as needed, or more broth. Heat until hot. Serve.
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