Soup season is in full swing over here at the BRG house.
Lots of smooth, creamy renditions filled with all the squashes. Or chunky vegetables with roasted & shredded chicken.
I looooovvveeee a good creamy cauliflower soup.
But I saw these heads of golden cauli at the market and wanted to find a new way to make them shine. So I roasted the florets off until they were deeply golden and a little crusty on the edges. And added that into a light broth chowder.
The spicy in the raw garlic and scallions works really well as a garnish here. It’s the perfect way to brighten up what can sometimes turn into a warm bowl without a lot of texture. The crisped up bacon adds a great crunch and pairs really well with the smoky flavor of the roasted cauli.
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Roasted Cauliflower Chowder
1 medium to large head of cauliflower
Avocado oil
4 slices bacon
1 large sweet or white onion
6 medium carrots
4 celery ribs (with the green tops)
4 cloves garlic, minced & divided
¼ c. white wine (or more broth)
4 c. bone broth or stock of choice
3 bay leaves
14 oz. light coconut milk, cashew milk, or other milk of choice
½ c. chopped scallions or chives
Sea salt & black pepper, to taste
Directions:
Preheat the oven to 425F. Line a baking sheet with parchment or a silpat mat.
Core the cauliflower head and break up the florets into small to medium pieces. Arrange them onto the lined sheet pan and drizzle with avocado oil. Cook for 30-40 minutes, or until the florets are golden brown.
While the cauliflower is roasting, heat a large stock pot over medium heat. Crisp the bacon and remove it from the pan. Reserve the bacon grease in the pot. Once the bacon has cooled, crumble it and set it aside for later.
Chop the onion, carrots, and celery. Add them to the stock pot with the reserved bacon grease. Sauté until translucent, about 5 minutes. Add half of the minced garlic and sauté until fragrant, about a minute. Add the white wine and scrape any bits from the bottom of the pan. Add the broth and bay leaves, and bring the soup to a simmer. Add the roasted cauliflower florets, cover, and cook for 10 minutes.
While the soup is simmering, combine the crumbled bacon, remaining half of the minced garlic, and the ½ cup of chopped scallions. Set it aside as a topping for serving.
Remove the soup from the heat and stir in the coconut milk. Season with sea salt and black pepper, to taste (I used about 1 teaspoon of each). Serve with the reserved garnishes, as desired.
