Roasted Cauliflower
  • Cooking Time: 1/2 hour
  • Servings: 6 to 10
  • Preparation Time: 20 minutes
  • 1head Orange Cauliflower
  • 100g Long Grain Rice
  • 1/2 each Large White Onion
  • 80ml heavy cream
  • 100g butter
  • 3 each garlic clove
  • salt
  • 2 liters veg stock or water (store bought vegetable stock is best)
  • olive oil
  • 60g extra virgin olive oil
  • 1tsp ground nutmeg
  • garnish: lemon juice, chopped parsley, roasted cauliflower
  1. Set oven to 400. Cut the cauliflower up into some 1 inch pieces, season with salt, toss with a little oil and roast until slightly golden
  2. Slice onions thinly can sweat on medium low heat for about 10 minutes in a large stock pot. Taking care not to brown the onions. The onions should just be translucent but flagrant. Sprinkle a few pinches of salt.
  3. Put the cauliflower in with the onions then add garlic, rice and enough vegetable stock or water to cover the cauliflower but half an inch. Bring to boil and then simmer for 1 hour
  4. Put the soup in a blender with the extra virgin olive oil, ground nutmeg and blend until the soup is creamy.
  5. Garnish with roasted cauliflower, lemon juice and chopped parsley.
Even the simplest of ingredients can bring a luxurious, refined soup. Cauliflower is available all year, but this recipe caters to the holidays.