Roasted Cauliflower Soup with Gremolata
Author: Michelle Babb on Jun 12th, 2013
Cauliflower is an underappreciated vegetable. But roasting it with leeks and seasoning with turmeric and cumin give it a rich, delicious flavor that blends perfectly into a soup. You could also use less broth and create mock mashed potatoes.
1 large head cauliflower, broken down into florets
1 leek (white part only), chopped
2 tablespoons grapeseed oil
1 teaspoon tumeric
1 teaspoon cumin
1 teaspoon coarse salt
3 cups vegetable broth
½ cup coconut milk
½ cup parsley, chopped
1 clove garlic
1 tablespoon extra virgin olive oil
Preheat oven to 400° F.
In a large bowl, toss cauliflower and leeks with grapeseed oil, tumeric and cumin. Spread cauliflower and leeks on baking sheet, add coarse salt and roast in the oven for 15 - 20 minutes, until leeks start to brown.
Transfer roasted cauliflower and leeks to a food processor. Add broth and coconut milk and blend well. You may add more broth or water to get to the desired consistency. Pour mixture into a saucepan and heat over low heat until ready to serve.
To make gremolata, zest lemon into a food processor. Add parsley, garlic and olive oil. Blend until well combined.
Ladle soup into bowls. Add a spoonful of gremolata to each bowl and serve immediately.
Makes 4 servings