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Roasted Cauliflower Soup

(recipe, Eamon Molloy)

Ingredients

  1. 1 medium cauliflower, broken into florets about 1 inch in size.
  2. olive oil
  3. 1 onion, finely chopped
  4. 2 cloves garlic, chopped
  5. 2 potatoes, diced
  6. 1 qt. water
  7. 1 Tbsp. cream
  8. salt
  9. pepper
  10. paprika (optional)

Steps

  1. Heat the oven to 350 degrees. Break the cauliflower into florets about an inch or so in size. Place florets in a large bowl, drizzle with olive oil and toss to coat. and put in an oven proof pan. Roast cauliflower until soft, about 35-40 minutes.
  2. When cauliflower is nearly done, heat some olive oil over medium heat in a large pot. Add the onions and saute until translucent, about 5 minutes. Add garlic, saute another minute then add cauliflower and potatoes. Cover with water. Simmer on medium heat until the potatoes are completely soft, about 20-30 minutes. Use a handheld blender to mix the soup until smooth. If using a food processor or blender, let soup cool for a few minutes and process in batches.
  3. Add cream and season to taste. Serve with a sprinkle of the optional paprika.