I was hungry for lunch, but didn’t know what to eat. So I opened the fridge and saw that I had two packages of cauliflower sitting there waiting to be eaten. Rather than letting them go bad I decided to make one of my favorite foods - roasted cauliflower.
It’s unbelievably simple to prepare and uses just four ingredients. If you or your kids don’t like to eat raw cauliflower, I promise you that by roasting it you will come to love the robust flavor and devour the entire plate. It’s better than French fries!
I decided to go a bit further and make a delicious roasted cauliflower and carrot soup. I just made this recipe on the fly with what I had available. If you don’t want to make the soup, just roast the cauliflower and use it as a side dish for dinner. As I was making the soup I couldn’t help but steal a few pieces of cauliflower before they become blended.
You will need:
- one head of cauliflower, cut, or 2 bags pre-cut cauliflower
- 1/4 bag of baby carrots
- 1/2 white onion, chopped
- 1 shallot, diced
- 3 garlic cloves,diced
- 3 celery stalks, chopped
- 2 cups low-sodium chicken stock
- olive oil
- sea salt
- fresh ground pepper
Preheat your oven to 425 degrees F.
I first roasted the cauliflower by putting the cut pieces on a roasting pan, or cookie sheet with high edges, and drizzling them with 2 Tbs olive oil, 1 Tbs salt and a couple turns of fresh ground pepper. Roast for about 30-40 minutes or until they are soft and slightly crisp on the edges. You can turn then half way through baking.
You also roast the carrots in the same manner, but they take a bit longer. Bake for about 45minutes to an hour, until soft and slightly crisp on their edges.
It’s that dark crispiness that gives the vegetables their robust flavor.
Meanwhile, add 2 Tbs olive oil to a saucepan and saute onion, shallot, garlic and celery until translucent, about 5-7 minutes. It’s Ok if they celery is not cooked all the way through.
When the roasted vegetables are finished cooking, puree all the ingredients in a food processor until smooth. Add back to the pot and add stock, heating until hot throughout. Finish by adding a bit more salt and pepper to taste.
So easy, super yummy, filling and nutritious. I am eating a bowl of it right now as I type!
Entries (RSS)