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Comforting Caramelized Cauliflower + Onion Bisque

Sakaralite tip: leave the cauliflower, onions, and potatoes pretty chunky for roasting
 
2 heads cauliflower, core removed and chopped into rough florets
2 lg Vidalia onions, chopped into 2-inch pieces
4 sm-med yukon gold potatoes, chopped into 1-2 inch pieces
3 sprigs fresh rosemary, minced
4 tbsp olive oil
sea salt + pepper
1 lemon, halved, plus 1 more for after pureeing
4 cups vegetable broth
3 or so cups water
 
Preheat your oven to 400ºF.
Spread the cauliflower, onions, and potatoes onto a couple baking sheets, and divide the rosemary and olive oil between the two. Sprinkle with sea salt and cracked black pepper, and give it a toss.
Roast the vegetables for about an hour, tossing everything a few times along the way to promote even browning. When everything is nice and caramelized, remove from the oven, and squeeze your lemon halves over the top, dropping the lemon rinds themselves onto the hot pans afterwards. Scrape up all the brown bits from the bottom of your pans while you spread the lemon juice around.
Throw everything into a big soup pot and add your broth. Using an immersion blender (or let cool slightly for a regular blender), puree the soup, adding water along the way until you reach your desired consistency. Leave it slightly chunky for some good texture (no baby food here). Stir in the juice of an additional lemon (we LOVE lemon, so maybe start with half, or none at all), taste for seasoning, and pour yourself a bowl of loving comfort!

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