Wednesday, December 26, 2012

Roasted Cauliflower Soup

It's the day after due date is two weeks from today... and I have healthy eating on the mind!

After over-indulging on holiday meals and 38-week cravings, I am looking forward to the new year with my little one, and getting back into shape!

Here is a great recipe that's tasty & comforting in the winter months-- and really good for you.


You'll Need:

  • 2 heads cauliflower
  • 1/4 cup freshly grated parmesan
  • 3 garlic cloves
  • 2 shallots
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 1 cup water
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 bay leaf
  • 2 cups  milk
  • sea salt & cracked pepper
  • optional: 1/2 tsp red pepper flakes


  1. Preheat oven to 425°F.
  2. Cut cauliflower into 1-inch flowerets (about 10 cups). 
  3. In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
  4. Whisk in freshly grated parmesan slowly.
  5. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. 
  6. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. 
  7. Return soup to kettle and stir in milk and salt and pepper to taste.
  8. Heat soup over moderate heat until just heated through.

Hope this New Year brings you much joy and healthy living!
- Sizza

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