By admin | February 20, 2012

BY JOANNE BRUNO

A lot of people rave over the smell of warm apple pie permeating their kitchen.  It’s pretty great, but in a “been there, done that” kind of way.

Let’s be rebels. Roast some garlic instead.  Its smell is equally aromatic but the finished product is much more hip-friendly, especially when we puree it with some cauliflower and turn it into soup.  Now that is just a healthy addiction waiting to happen.  (And it’ll make our kitchens smell like an Italian bistro.  Bet an apple pie can’t do that!)

Roasted Garlic Cauliflower Soup Recipe

Serves 4, adapted from The Novice Chef Blog

Ingredients:
1 tbsp flour
1 tbsp olive oil
1 large head garlic
1 head cauliflower
1 carrot, chopped
1 large yellow onion, chopped
1/2 tsp salt
1/2 tsp fresh cracked black pepper
1/4 tsp dried thyme
1/4 tsp cajun seasoning
2 1/2 cups vegetable broth, divided
1/2 cup water
6 oz nonfat Greek yogurt

Method:

  1. Preheat oven to 400.  Cut cauliflower into individual florets.  Spray with cooking spray and transfer to a foil-lined baking sheet.  Cut the head of garlic in half horizontally.  Wrap each half in foil.  Place wrapped garlic on the baking sheet. Roast the garlic and cauliflower for 20-25 minutes.  When the cauliflower is tender and golden, remove it from the oven.  Roast the garlic for 10-15 minutes more.  When it is done, it should be golden, tender and fragrant.
  2. Once garlic and cauliflower are done, in a large pot or dutch oven, over medium heat, whisk flour and 1 tbsp olive oil constantly until it is a light brown (as if you were making a roux).  Mix in the carrot and yellow onion.  Cook, stirring to prevent sticking and burning, for 3 minutes.
  3. Add salt, black pepper, thyme, and cajun seasoning, stirring until combined.  Carefully add 1/2 cup broth and water.  Bring to a slow boil.  Cook for 5 minutes, stirring as needed.
  4. Squeeze garlic cloves out of the head of garlic (or push them out with the back of a fork).  Add roasted garlic cloves and the remaining broth to the pot.  Bring back up to a low boil and cook for 10 minutes.  Add cauliflower and cook 5 minutes more.
  5. Blend in a food processor, blender or with an immersion blender.  Add greek yogurt and puree until smooth.  Add salt and pepper to taste.  Serve immediately.

Joanne Bruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: Eats Well With Others. 

Photos: Joanne Bruno

For more of Joanne’s vegetarian recipes, follow me on Twitter (@Marcus Cooks)

Directions

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