A vitaMix is a super powerful blender. It's safe to blend piping hot liquids. If you are using a regular household blender or an immersion blender please use caution- blend room temp ingredients.
Preheat oven to 425 degrees. If you buy the cauliflower whole, remove the bottom leaves and slice it. You could very easily use a bags of fresh cauliflower florets too.
I cover my baking sheet with non-stick foil or parchment paper to make cleaning up easy. Mist the surface with olive oil or apply small amount of oil directly onto the bottom surface + rub it around
Arrange your sliced cauliflower in a single layer on sheet. Mist or lightly coat the top side of cauliflower w/ oil too. Then put into a 425 degree oven middle rack.
You can use any kind of spray bottle, or invest in this awesome gadget! No added chemicals, fill it w/ any kind of oil. (Search "misto" on amazon.com)
While the cauliflower is roasting, roughly chop your other ingredients.
Veggies, "You've been chopped! "
My spices for today. You can also use vegetable broth/stock for a a totally vegan version. I LOVE penzeys spice blends (www.penzeys.com) Green Godess and Lemon Pepper are some of my faves.
Add the chopped veggies to a deep pan or soup pot and soften over medium heat adding broth as needed to keep the mixture wet. About 8-10 minutes total. You can let it sit while the cauliflower roasts
Add a clove of garlic to your chopped veggies if you like. You can substitute cayenne pepper if you like more spice. You can use canola oil- but I prefer coconut or olive oil. Have fun! Be creative
After 15-20 minutes check on he cauliflower... This batch is ready to flip over. We want it nicely browned on both sides.
This is what it looks like after a total of 35 minutes. (I flipped mine after 18 minutes) The carmelization gives the soup a slight sweetness and amazing depth of flavor.
Sprinkle the cauliflower with salt then into the vitaMix along w/the softened veggies... Add more broth as needed. If you are using an immersion/stick blender, put all the ingredients into a deep pot.
It's ok to use raw (not toasted) too. If you prefer a smaller amount get 'em from the bulk bins at Whole Foods. (Tip or storing any nuts: keep em fresh in the fridge or freezer for a few months)
After blending for about a minute add the pine nuts and blend until smooth. That looks like 2 tablespoons, right??? I dont measure anything... Now is the time to add spices if you didn't yet.
You can add broth or water til the consistency is to your liking. I add just a dash or 2 of curry powder and plenty of lemon pepper - which contains salt. Err on the side of UNDER-seasoning...
You can always add more after it sits in the fridge overnight. The flavors will continue to develop, so it will taste even better tomorrow. (Tip: for a dinner party make it at least 1 day ahead) enjoy
If you're feeling very fancy: make 2 kinds of soup (like roasted cauliflower and green soup) an serve em in the same bowl! Ooohhh :)
I welcome your comments and requests. What do you want to learn to cook? Subscribe. Like. Follow ... and share the love.
- 1.0 Head of fresh cauliflower
- 4.0 Large stalks celery
- 2.0 Carrots
- 1.0 Small-medium onion
- 3.0c Chicken broth
- White Pepper, curry powder
- 3.0Tbsp Pine nuts
- Olive or coconut oil