Roasted Cauliflower Soup

It took me many, many years to become a fan of cauliflower, in general. However, once I had it roasted, I was hooked. I still wasn’t a huge fan of cauliflower in other applications (like soup, for example) until I found this recipe. It combines the roasted flavor that made cauliflower a tasty vegetable (to me!), and also made it useful and tasty in soup form! We have enjoyed this recipe, and you can even make it vegetarian by leaving out the prosciutto (but if you do this, you will probably need to add a bit more salt!). Enjoy!

Roasted Cauliflower Soup

Slightly adapted from Cooking Light, Jan 2013
Serves 4

8 cups cauliflower florets (about 1 large head)
2 teaspoons olive oil
1/2 teaspoon kosher salt, divided
Cooking spray
2 thin slices prosciutto, chopped (about 1 ounce)
1 tablespoon unsalted butter, divided
3/4 cup chopped yellow onion
4 garlic cloves, chopped
4 cups low sodium vegetable broth
1 cup water
1/2 cup fat-free half-and-half
1 ounce panko breadcrumbs
1/4 cup chopped fresh flat-leaf parsley (optional)

1. Preheat oven to 450°.

2. Place cauliflower in a large bowl; drizzle with oil, and sprinkle with 1/4 teaspoon salt. Toss to coat. Arrange mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 40 minutes or until tender and browned, stirring once after 30 minutes.

3. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add prosciutto; cook 3 minutes or until crisp. Remove; drain on paper towels.

4. Melt 1 1/2 teaspoons butter in pan. Add onion and garlic; sauté 5 minutes, stirring occasionally. Add cauliflower, stock, and 1 cup water; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in half-and-half. Puree with immersion blender until smooth. Stir in remaining 1/4 teaspoon salt.

5. Melt remaining 1 1/2 teaspoons butter in a skillet over medium heat; swirl. Add panko breadcrumbs; sauté 5 minutes or until golden, stirring frequently. Remove from heat. Combine prosciutto, breadcrumbs, and parsley (optional). Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with about 2 1/2 tablespoons toasted breadcrumb mixture.

Nutritional info:
Calories: 191.1
Total Fat: 7.4 g
Saturated Fat: 3.2 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 2.7 g
Cholesterol: 14.3 mg
Sodium: 611.1 mg
Potassium: 749.1 mg
Total Carbohydrate: 25.8 g
Dietary Fiber: 7.0 g
Sugars: 4.0 g
Protein: 7.9 g


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