Cauliflower is the new kale! You heard it here first! Actually, it’s been proclaimed the new kale for about a year now but it’s still really really really good. My favorite preparation is to simply roast it with olive oil, salt and pepper to bring out the delicious nutty, caramel flavors (and then maybe add some pomegranate seeds, parsley, hazelnuts…). However, given that winter has finally decided to grace us with its below freezing temperatures and gale force winds, I decided to take the roasted cauliflower one step further by turning it into a soup.
This humble soup of roasted cauliflower, onion, garlic, water and milk is delicious served as is. But, finishing with sautéed mushrooms and truffle oil really elevates the dish and lends an earthy flavor and aroma. Serve it as an appetizer or turn it into the main attraction by adding some crusty bread and a small side salad.
Roasted Cauliflower Soup with Truffle Oil
1 head cauliflower, cut into florets
3 Tbs olive oil, divided
salt and pepper
1 medium onion, chopped
2 garlic cloves, minced
4 cups water
2 cups milk
1/2 Tbs sugar
4 oz wild mushrooms sautéed in 1 Tbs butter
sour cream (or greek yogurt or creme fraiche) (optional)
truffle oil (not optional…)
Preheat the oven to 400 degrees. Toss cauliflower in 2 Tbs olive oil, salt and pepper. Roast for 30-40 minutes, until browned. Set aside.
Heat a large pot or dutch oven on the stove over medium-high heat with the remaining 1 Tbs olive oil. Add the chopped onions and sauté until translucent, about 5 minutes. Add the garlic and cook for 1 more minute before adding the roasted cauliflower.
Add the water, milk and sugar and bring to a boil. Reduce heat to low and simmer for 5 minutes. Allow to cool for 10-15 minutes (or risk burning yourself while pureeing). Puree with immersion blender or in batches in a food processor until smooth. Return soup to dutch oven, reheat and add salt and pepper to taste.
Garnish with mushrooms, truffle oil, and a dollop of sour cream (or greek yogurt/creme fraiche) if desired.