Friday, March 7, 2014

Roasted Cauliflower Soup with cumin

Cauliflower soup for a rainy, cold day.  2014. 
This past weekend I found myself at home on a Saturday, a rare treat for a traveling musician. It's a guilty pleasure, and I feel like I need to live up to it by doing something fun, or nothing at all. I came across Joy The Baker's recipe for cauliflower soup, and was instantly drawn to it. It's a warm, inviting soup that makes your whole house smell delicious, and it's very comforting.
Is there anything better than onions and garlic cooking on the stove? March 2014.

 This was the first time I've made cauliflower soup. It sort of sounds eh, not compelling enough to warrant chopping stirring and whirring, but with the weather so dreary and cold, and Joy the Baker's pictures so charming I found myself compelled to make it. It was worth it! 
Cauliflower soup- almost ready! The last simmer before blending everything up.  March 2014. 

adapted from: 
One head of cauliflower
1 heaping teaspoon of cumin 
1 heaping teaspoon of curry powder
4 Tbls olive oil, divided 
salt and crushed red pepper flakes
one medium sized onion, chopped
two cloves of garlic, minced
3 Tablespoons unsalted butter
1 bay leaf
4 cups of chicken brother, vegetable broth, or water

1/4 cup plain yogurt 

Preheat oven to 375F
Wash, and break/chop cauliflower up into small pieces, and place in a bowl with three tablespoons of olive oil, cumin, curry, salt, and crushed red pepper flakes. Mix to coat, and spread evenly on two baking sheets. Bake for about twenty-five minutes, or until knife-tender. Set aside.

In a large pot heat the butter and olive oil on low. Saute the onions for about five minutes, until softened, and then add the garlic and sauté for an extra minute. Add the bay leaf, broth, and cauliflower, and bring to a boil. Simmer for fifteen minutes and let the liquid reduce. Using an immersion blender, blend the soup up to a smooth consistency. Alternatively you could puree the soup in small batches in a blender. Let the soup cool a little before blending, and be careful not to urn yourself!

The question of why cauliflower smells indubitably comes up. What's up with that? 

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