Cauliflower And Roast Chestnut Soup Recipes

ROASTED CAULIFLOWER SOUP

Steps:

• 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.

ROASTED CAULIFLOWER SOUP

Steps:

• Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
• Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
• When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
• Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.

CAULIFLOWER & CHESTNUT SOUP

Steps:

• In a large saucepan, heat ½ tablespoon olive oil and add 1 large finely chopped onion. Sauté over gentle heat, stirring occasionally, for 8-10 minutes until the onion softens.
• Add the cauliflower, 250 milliliters milk, and 850 milliliters vegetable stock. Bring to a simmer and cook for 10-12 minutes until the cauliflower is tender.
• Add 150 milliliters heavy cream, season with salt and black pepper to taste. Bring to a boil.
• Take off the heat and add in 200 grams roughly chopped chestnuts.
• Blend the soup with a hand blender or transfer it to a food processor in batches and purée until smooth. Taste and adjust seasoning if needed.
• Serve hot topped with grated Parmesan, freshly cracked black pepper and a drizzle of olive oil!

CAULIFLOWER & CHESTNUT SOUP

Steps:

• Heat the oil in a large saucepan and add the onion. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.
• Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth. Taste and add more seasoning, if you like. To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.

CAULIFLOWER SOUP

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
• Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
• Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.

CAULIFLOWER GRATIN WITH ROASTED CHESTNUTS AND PARMESAN CREAM

Steps:

• Preheat oven to 400 degrees.
• In a medium stockpot or Dutch oven, combine cauliflower, chestnuts, and heavy cream. Bring to a boil over medium-high heat; immediately reduce heat to medium-low and simmer until cauliflower is tender, 10 to 12 minutes. Using a slotted spoon, remove cauliflower and chestnuts from cream and set aside to cool.
• Add Parmesan and thyme to cream and return to a boil over medium-high heat; reduce heat to medium-low and simmer until cream mixture is reduced by half and slightly thickened, about 20 minutes.
• Return cauliflower to cream mixture and season with salt and pepper. Spoon cauliflower mixture evenly into eight 8-ounce ramekins; top each with 3 tablespoons breadcrumbs.
• Place ramekins on a baking sheet and transfer to oven; bake until topping is golden and sides are bubbling, 4 to 5 minutes. Serve warm.

ROASTED CAULIFLOWER SOUP

Steps:

• Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Broil the cauliflower until browned, 20 to 30 minutes.
• Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

CAULIFLOWER AND ROASTED GARLIC SOUP

Steps:

• Preheat oven to 325 degrees. Cut off tops of garlic heads. Place each on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
• Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme bundle, and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.
• Remove thyme and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
• Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley, and remaining 3 tablespoons Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.