I kept being told, “roast the cauliflower,” so I did.
I discovered it dramatically changes the taste ~ to a more nutty and savory flavor.
Steamed cauliflower soup is sweeter.
I love both!
Viva La Difference!
1 head cauliflower
3 tablespoons extra-virgin olive oil
4 tablespoons butter, divided
1 cup sliced yellow onion
2 teaspoons minced garlic
3 cups low-sodium chicken or vegetable broth
3 cups milk
Ground black pepper
4 slices rye bread
4 1/2 ounces sharp cheese
Heat the oven to 450 F.
Cut off and discard the bottom of the cauliflower stem. Cut into small cauliflower florets. (about an inch in diameter) Put cauliflower into a large bowl. Drizzle with olive oil and ½ teaspoon of salt. Toss well to coat.
Spread, in an even layer, on rimmed baking pan. Roast on the oven’s middle shelf, stirring once or twice, until it is golden brown at the edges, 20 to 25 minutes.
In a large saucepan, heat 1 tablespoon of the remaining oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add broth and milk. Simmer mixture about 15 minutes.
Transfer the hot soup and roasted cauliflower (in small batches) to a blender and blend until smooth. Return the soup to the saucepan. Stir in grated cheese and stir. Allow to simmer for 15 to 20 minutes, stirring intermittently. Season with salt and pepper. (If you want to adjust the thickness, add equal parts of milk and chicken broth until you get the consistency you want.)
Brush the rye bread with butter and cheese, toast on the oven’s middle shelf until golden, about 3 to 5 minutes.
Use a cookie cutter to cut cute shapes into the cheese toast.
Ladle the soup into serving bowls and serve with cheese toast.