Oven-Roasted Cauliflower Soup - BC Dairy

For BC dairy farmers

For health professionals

For schools and educators

Equipment

oven
large baking sheet
large saucepan
cutting board
cutting knife
citrus zester (optional)

Ingredients

1 medium head of cauliflower, about 8 cups (2 L)
1 carrot, coarsely chopped, about 1 cup (250 mL)
1 Tbsp (15 mL) butter, melted
1 onion, chopped
2 cloves garlic, minced
1 Tsp (5 mL) dried thyme leaves
1 bay leaf
900 mL to 1 L carton of no-salt-added or regular chicken or vegetable broth, about 4 cups
1 Tbsp (15 mL) grainy Dijon mustard
1 cup (250 mL) milk
freshly ground pepper
salt (optional)
1/4 cup (60 mL) coarsely chopped fresh dill
ground sumac or coarsely grated lemon zest (optional)

Directions

Preheat oven to 425°F (220°C). Break cauliflower into medium-size florets. Place on a large baking sheet. Add carrots; drizzle melted butter over vegetables and toss to coat.
Roast 20 to 30 min, turning halfway through until vegetables are tender.
Remove about 1/2 cup (125 mL) florets. Cut into smaller pieces to garnish the soup.
Meanwhile, place onion, garlic, thyme, and bay leaf in a large saucepan. Cover with about 1 cup (250 mL) broth. Simmer gently for 5 min until onion is tender. Add roasted cauliflower, carrot, remaining broth and Dijon. Simmer gently for 7 to 10 min until vegetables are very tender. Stir in milk. Discard bay leaf.
Cool soup slightly. Puree in batches until smooth. Return to saucepan. Season with pepper and salt if needed. Garnish with small cauliflower florets, dill, and sumac or lemon zest (optional).