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.
serves about 3 as a main course, 4-5 as a smaller side
about 2 cups chopped cauliflower
2-3 leeks, chopped, white and very light green parts (about 1 to 1.5 cups)
2 cloves of garlic
olive oil, for drizzling
1/2 cup raw unsalted cashews (ideally pre-soaked)
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 if you made yours too spicy
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.