This soup takes a little while to make, but man, is it worth it! My husband had the hot sauce out, ready to use it, but took one spoonful and decided he didn’t need it! This soup was seasoned perfectly. In my pic, the soup looks a little “frothy”, but that’s because I had just used my immersion blender (instead of a regular blender). Make this soup!
Roasted Cauliflower Bisque
(All Recipes magazine)
time needed: 1 hour 10 min.
1 head cauliflower, cut into small florets
3 tablespoons olive oil
1/4 teaspoon ground nutmeg
2 teaspoons garlic powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter
1 onion, finely chopped
2 tablespoons all-purpose flour
1 3/4 cup chicken broth (I used vegetarian “chicken” broth)
2 cups milk
2 cloves garlic
1 tablespoon dry sherry (I omitted)
Preheat oven to 450 degrees F (230 degrees C).
Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.