BYÂ JOANNE BRUNO
A lot of people rave over the smell of warm apple pie permeating their kitchen.Â It’s pretty great, but in a “been there, done that” kind of way.
Let’s be rebels. Roast some garlic instead.Â 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.Â Now that is just a healthy addiction waiting to happen.Â (And it’ll make our kitchens smell like an Italian bistro.Â 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.Â Cut cauliflower into individual florets.Â Spray with cooking spray and transfer to a foil-lined baking sheet.Â Cut the head of garlic in half horizontally.Â Wrap each half in foil.Â Place wrapped garlic on the baking sheet. Roast the garlic and cauliflower for 20-25 minutes.Â When the cauliflower is tender and golden, remove it from the oven.Â Roast the garlic for 10-15 minutes more.Â 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).Â Mix in the carrot and yellow onion.Â Cook, stirring to prevent sticking and burning, for 3 minutes.
- Add salt, black pepper, thyme, and cajun seasoning, stirring until combined.Â Carefully add 1/2 cup broth and water.Â Bring to a slow boil.Â 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).Â Add roasted garlic cloves and the remaining broth to the pot.Â Bring back up to a low boil and cook for 10 minutes.Â Add cauliflower and cook 5 minutes more.
- Blend in a food processor, blender or with an immersion blender.Â Add greek yogurt and puree until smooth.Â Add salt and pepper to taste.Â Serve immediately.
Photos: Joanne Bruno
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