As I mentioned before, Saturdays I like to go to the farmers market and browse the freshest produces, inspiring myself at the very moment after the eye-catching goods I find and so I was drawn by cauliflower.
If you love nothing more than baking a pie and letting the mouth-watering smells fill the house as you relax on the sofa reading your cooking magazine, then you might be keen to read my roasted cauliflower soup recipe below.
Cauliflowers are in season right and their nutty taste after roasting is awesome. Plus this hot creamy soup is a great way to warm up your body in the late autumn cold days.
Ingredients (4 servings):
- 1 head large cauliflower, about 1.5-2 kg
- 2 tablespoons olive oil
- 2-3 cups vegetable stock (or chicken stock, or water if no stock available)
- salt and pepper to taste
- 3 tablespoons grated smoked scamorza cheese (or mozzarella)
- fresh thyme leaves
- Preheat the oven to 170 C.
- Wash thoroughly the cauliflower and cut/break them into about 2 cm florets.
- Place the florets in a bowl. Drizzle some olive oil over and season with salt and pepper. Toss them a bit until coated evenly.
- Arrange the florets into a single layer in roasting trays and place the in the oven.
- Roast the cauliflower florets for about 30 minutes stirring them once to get an even roast.
- Reserve a quarter of the cauliflower florets, the best looking and roasted ones .
- Add the rest 3/4 of florets to a blender together with about 2 cups of vegetable stock. Blend them together until smooth. Add some more stock until it arrives to the desired thickness.
- Place the pureed cauliflower into a pot and bring it to boil on a low heat, stirring continuously.
- Add some grated scamorza cheese or other melting cheese at hand and simmer for 2 minutes, continuing the stirring.
- Serve in saucers, and garnish on top with a few of the reserved cauliflower floret, some thyme leaves and croutons. Sprinkle over some more grated scamorza cheese.