Roasted garlic cauliflower soup is rich, creamy, and despite the lack of meat, it’s a hearty, flavorful soup.
It’s a sad day for me. My favorite pair of shoes has once again bitten the dust, and even though I see reincarnation every week (can’t keep a superhero down), I have been told that this time it’s the end of the line.
These boots have far succeeded expectations, discovered lost and abandoned on a Target clearance rack, they were a size too big and with a price to low to pass up. For 6 bucks, I scooped up the most comfortable pair of boots I have ever owned. The soles have fallen off three or four times, being glued back with everything from rubber cement to a two part jewelers epoxy. The man made leather-like material has worn itself to a crackled crunchy material from days of hard wear and abuse. And yet, when the sole feel off for the last time the other night, I was still not ready to let go.
I begged and pleaded for Handsome to find some magic solution in his shop to save these comfortable boots, and he just shook his head at me. I pouted and protested to no avail. They are done. How will I ever find boots that slouch as perfectly as they do, that slide on and off with such familiar ease? Shoes that can make me look so country-western without being called a cowboy. They are perfect under jeans, or to make a summer dress the perfect mesh of cute and casual.
My perfect boots. I will miss you.
I need to take comfort in a warm bowl of roasted garlic cauliflower soup.
Roasted Garlic Cauliflower Soup
From the Novice Chef Blog
- 1 tbs flour
- 2 1/2 tbs olive oil, divided
- 1 large head garlic
- 1 whole head cauliflower
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1 large yellow onion, chopped
- 1/2 teas salt
- 1/2 teas fresh cracked black pepper
- 1/4 teas dried thyme
- 1/4 teas Cajun seasoning
- 1/2 cup dry white wine
- 1/2 cup water
- 2 cups chicken broth
- 6 oz fat free plain Greek yogurt
Preheat oven to 400 degrees F. Line a jelly roll pan with aluminium foil.
Chop the cauliflower into 1-inch pieces and place in a bowl. Toss with 1 tbs olive oil. Cut the top of the garlic head off, and place in aluminum foil, wrap the foil up around the garlic, and before closing, pour 1/2 tbs olive oil over the garlic.
Place wrapped garlic and cauliflower on the baking sheet. Roast the cauliflower and garlic for 25 minutes, flipping the cauliflower once while roasting. Remove the cauliflower from the oven, but keep the garlic pouch in the oven and continue to roast at 400 degrees F for an additional 30 minutes. It will be a nice golden when ready. Let both the cauliflower and garlic cool after roasting.
Meanwhile,in a large dutch oven or stock pot, whisk flour and 1 tablespoon oil constantly until it is a light brown over medium heat, about 4 minutes. Mix in celery, carrot, and yellow onion and cook, stirring for 3 minutes.
Mix in the salt, black pepper, thyme and Cajun seasoning. Slowly add the white wine and water, mixing as you pour. Bring to a boil and cook for 5 minutes, stirring as needed.
When the garlic is safe to handle, squeeze garlic cloves out of the head of garlic and discard the skin. Add roasted garlic cloves and chicken broth. Cook for 10 minutes, before adding the cauliflower and cooking for 5 minutes longer.
With an immersion blender, or by transferring batches to a blender, and the yogurt and puree until smooth. Adjust salt and pepper to taste.
If you do not eat this all in one sitting, save in individual servings and reheat in the microwave, adding a small amount of water if it becomes too thick.