Thank you all SO much for your ideas & suggestions of what to make with my giant cauliflower… so many creative ideas, I just loved reading through them all.
Last night, we curled up on the sofa with this creamy roasted cauliflower & leek soup (made with cashews for the cream part). This might look subtle but the roasting process brings out some pretty big flavors… and in a surprisingly little amount of time. The short version of this recipe is: Roast. Blend.
(But I promise, it tastes fancier than that).
Thanks to so many of you for commenting with the leek & cauliflower soup idea… I went with this cashew cream idea suggested by Alisa. With the “toss it all in the oven” method (and paprika addition) as suggested by Anouk.
- about 2 cups chopped cauliflower
- 2-3 leeks, white and very light green parts, chopped (about 1 to 1.5 cups)
- 2 cloves of garlic
- olive oil, for drizzling
- 1/2 cup raw, unsalted, un-roasted cashews, soaked overnight* (see note)
- 1.5 teaspoons miso paste (or just salt if you don't have any)
- leaves from a few sprigs of marjoram or thyme
- 3 cups of water
- 2 tablespoons more olive oil (to blend into the soup)
- 1/8 teaspoon smoked paprika (or more to taste)
- squeeze of lemon
- a few more pinches of salt
- red pepper flakes (optional)
- splash of white wine vinegar or champagne vinegar, at the end (especially if you made yours too spicy like I did).
- Preheat oven to 400 degrees. Spread cauliflower, leeks and garlic on a baking sheet. Drizzle with olive oil and sprinkle with a few pinches of salt & pepper. Roast for 20-30 minutes, rotating halfway through. Remove when everything is starting to turn golden, but before the leeks are burning (if a few get too charred, it's ok, just pick them out later).
- Add to your blender (a Vitamix ideally), the veggies you just roasted, drained cashews, marjoram leaves, miso paste, a squeeze of lemon and half the water (1.5 cups). Blend until pureed. Add olive oil, paprika, and the rest of the water. Blend again. Taste and adjust seasonings.
- Pour into a medium saucepan and heat just until it's warm. Stir in a little more water if it's too thick. Serve with bread on the side.
*be sure to use plain raw cashews or your soup will taste too much like cashews. If you're using a high speed blended (vitamix or blendtec), you could get away with soaking your cashews for less time because the blender will liquify everything thoroughly anyway.