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Confit Cauliflower And Garlic Soup

2021-04-09

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Confit lovers – this soup is for you!

Disclosure: This soup is for those who are crazy about the smoky dominant taste of roasted garlic. Nevertheless, if you don’t belong in this group – you can still enjoy the dish – if you shorten the baking time of the garlic – only until it softens.

We start with cooking a whole cauliflower in salted water until it is semi-soft; Next, we transfer it to the oven together with garlic bulbs and sliced onion – drizzle a generous amount of olive oil, sprinkle some coarse salt and bake for 25-30 minutes at 180 degrees Celcius until golden brown.

Set aside a few cloves of garlic for serving (and for a surprise in the mouth), and some roasted cauliflower florets.

Transfer to a saucepan, mash with a hand blender, add 3-5 cups of boiling water gradually until you reach the desired consistency – add salt, white pepper, and a pinch of nutmeg. Taste and adjust seasoning if necessary.

Serve with roasted garlic, cauliflower florets that we kept aside, croutons, and vegan parmesan (because there is always room for parmesan – isn’t it?)

For a light meal – serve with crostini topped with chopped black olives.

Confit Cauliflower And Garlic Soup
Oven-roasted cauliflower, garlic, and onion come together in a rich and delicious cream soup. Make sure to take a full tablespoon with a roasted garlic clove – Yum!
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Servings 4
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Ingredients
  
  • 1 medium cauliflour
  • 2 garlic bulbs Peel only the upper outer shell – we want to keep the bulb as one piece
  • 1 medium onion cut to four
  • olive oil to drizzle on the vegetables
  • 3-4 cups boiling water
  • salt, pepper, nutmeg to taste
For Serving
  • Roasted garlic cloves, roasted cauliflower florets, toasted baguette, chopped black olives, croutons, vegan parmesan, chili flakes, chives for your choice
Instructions
 
  • Preheat oven to 180 degrees Celsius.
  • Cook the whole cauliflower in boiling salted water for about 10-15 minutes, until it is half cooked (no more!)
  • Line a baking pan with baking paper and place the half-cooked cauliflower on top; place the onion slices and garlic heads around the cauliflower.
  • Drizzle olive oil on the vegetables and sprinkle them with coarse salt.
  • Bake for about 25-30 minutes at 180 degrees Celcius until the vegetables are nicely golden-browned. If you do not want an intense taste of garlic – remove the garlic bulbs from the oven after about 10-15 minutes, when they are soft.
  • Set aside for garnishing some cauliflower florets and roasted garlic cloves.
  • Transfer everything – including the juices to a deep soup pot, add spices and 2 cups of boiling water. Mash with a rod blender; Add boiling water gradually until you get the desired consistency. Taste and adjust seasoning if necessary.
For Serving
  • Pour into soup bowls, garnish with roasted garlic and cauliflower florets you set aside. Serve with croutons and vegan parmesan , chili flakes, chives.
    For a light meal, serve with crostini topped with chopped black olives.
    Enjoy ❤️
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Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

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