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Roasted Cauliflower Soup
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Author:
Food Network Fan | | Time: hour Difficulty: Medium Serving Size: 4 to 6 servings | Description:
TV chef Tyler Florence, in his new book, Tyler's Ultimate (Clarkson Potter, $35), calls it "the unsung hero of the vegetable world."
| | Ingredients: | - 1 quart milk
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- Kosher salt
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- 1 head of cauliflower, cored and broken into florets
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- ½ onion, sliced
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- 8 sprigs fresh thyme (divided use)
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- ½ cup (1 stick) plus 4 tablespoons unsalted butter (divided use)
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- 1 bay leaf
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- Extra-virgin olive oil
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- Freshly ground black pepper
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- 4 slices brioche or other bread, toasted
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- ¼ cup pine nuts
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- 2 tablespoons chopped fresh flat-leaf parsley
| | Preparation: | - To roast cauliflower for a side dish, toss florets with a bit of olive oil and salt. Spread on a baking sheet and roast at 400 F for about 30 minutes, stirring occasionally. Don't be afraid to let the cauliflower get good and brown.
| | Instructions: | - Pour the milk into a large saucepan, add a little salt, and bring to a simmer over medium heat. Set aside about 1/2 cup cauliflower florets for garnish; put the rest in the pan with the milk.
- Add the onion, 4 thyme sprigs, 1/2 cup butter and the bay leaf. Bring to a simmer, cover and cook for 12 to 15 minutes, until the cauliflower is tender. Discard the thyme and bay leaf, then purée the soup in a blender, covering the top of the blender with a folded dish towel. (You may need to do this in batches.)
- Pour the soup back into the saucepan and season with a drizzle of olive oil, salt and a little pepper.
- While the cauliflower is cooking, preheat the oven to 350 F. Grate the toasted bread on a box grater. Thinly slice the reserved cauliflower florets and combine with the bread crumbs, the leaves from the remaining 4 thyme sprigs and the pine nuts in a bowl. Drizzle with 4 tablespoons melted butter and toss. Spread the mixture on a baking sheet and toast in the oven until lightly browned and crisp, 5 to 7 minutes. Remove from the oven, scrape into a bowl and stir in the parsley.
- To serve, pour the soup into serving bowls and drizzle with a little more olive oil. Sprinkle with the seasoned crumbs.
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