Yields: 4 servings
Ingredients
- 1 large head cauliflower florets removed
- 3 tablespoons extra virgin olive oil divided
- Kosher salt
- Fresh ground pepper
- 1 medium yellow onion diced
- 4 cloves garlic minced
- ¼ cup dry white wine
- 1 bay leaf
- 4 cups low-sodium vegetable stock
- 1/3 cup freshly grated Parmesan cheese plus extra for serving
For garnish:
- ¼ cup sliced almonds toasted
- ¼ cup golden raisins
- ¼ cup fresh Italian parsley finely chopped
- Crushed red pepper flakes
Instructions
- Pre-heat your oven to 425 degrees. Line a baking sheet with foil or parchment.
- Arrange the cauliflower florets on the baking sheet. Drizzle with olive oil and season generously with kosher salt and fresh ground pepper. Toss to coat.
- Roast your cauliflower for 25 minutes, stirring once halfway through the cooking time, until tender and browned.
- Heat the remaining tablespoon of olive oil in a Dutch oven or heavy-bottomed pot over medium heat. When hot, add the onions and garlic and cook for about 4 minutes until the onions become translucent and the garlic is fragrant. Add the wine and cook for about 2 minutes, stirring regularly, until most of the liquid has evaporated.
- Add the roasted cauliflower to the Dutch over, along with the bay leaf and vegetable stock. Bring to a boil, then lower to a simmer and cook for 20 minutes.
- Puree your soup with an immersion blender (or in a regular blender/food processor) until it’s silky smooth. Stir in the grated Parmesan. Season with extra salt and pepper to taste.
- Ladle the warm soup into bowls and garnish with a drizzle of olive oil (if you like), toasted almonds, raisins, parsley and red pepper flakes. Go ahead and grate some more Parmesan on top if you’re feeling crazy.