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!
- 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
- Roasted garlic cloves, roasted cauliflower florets, toasted baguette, chopped black olives, croutons, vegan parmesan, chili flakes, chives for your choice
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.
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 ❤️