Hello there– Cauliflower. I’ve seen so many recipes using cauliflower lately. It must be having a moment. So when I ran across this roasty chowder made of cauliflower, I thought it was just what we needed for dinner.
After a soup-less summer, I love pulling out the soup pot this time of year. It’s cozy. It’s warming. There are usually lots of leftovers for other meals. And soup just seems friendly. Hope this rich roasty soup makes it to your table…
ROASTED CAULIFLOWER SOUP
1 head cauliflower (about 2 1/2 pounds)
1/4 cup olive oil
salt & freshly ground pepper
1/4 cup butter (1/2 stick)
1 yellow onion, chopped
2 cloves garlic, minced
1/2 cup sliced ham cut to bits (optional)
1/3 cup red & orange bell pepper, chopped fine
1/4 cup flour
3 cups milk
14 oz. can chicken broth
1 tsp. thyme leaves
1 bay leaf
1 cup cheddar, grated (I used Colby-Jack)
1/4 cup grated parmesan romano
Cut the cauliflower in half. Take out the core and discard. The chop the rest to small bite size pieces. Put it all in a bowl and toss with the 1/4 cup olive oil. Spread he cauliflower on a baking sheet that has been sprayed with cooking spray and then generously salt & pepper it all. Put the cauliflower in a 425 degree oven for 20 to 25 minutes until it just starts to brown and is tender to eat. (Watch the you don’t burn it!)
While that’s cooking– melt the butter in the bottom of a soup pot. Throw in the chopped onion and ham. Cook on medium for 3 or 4 minutes until the onion is transparent and soft. Add the garlic and cook a minute more. Put in the red and/or orange pepper and cook another minute.
Stir in the 1/4 cup flour to coat everything in the pot. Then turn up the heat to medium high and slowly pour in the milk, stirring as you do to make a thickening sauce. Add in the chicken broth and keep stirring until the sauce is thick and rich.
Then put in the thyme, bay leaf, cheddar and parmesan romano. Stir it all up and turn the heat to low to let the flavors meld for about 5 minutes. Stir every minute or so.