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!)
Serves 4, adapted from The Novice Chef Blog
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
- 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.
- 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.
- 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.
- 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.
- 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.
Photos: Joanne Bruno
For more of Joanne’s vegetarian recipes, follow me on Twitter (@Marcus Cooks)