I think it's about time I just said it. Fall is my favorite season. Don't get me wrong, I'm totally a beach girl, but there is just so much AWESOME to fall.
Case in point, fall foods. Fresh pressed apple cider, squash and pumpkins and Brussels sprouts from the farmers markets. And just about any kind of soup, to help you transition from the hot and humid summers by the shore to the cool fall nights.
Roasted cauliflower soup in particular.
Aside from being totally delicious, this soup uses almond milk, so it's really healthy and can even be served to the vegan in your life.
This is a really simple recipe that packs tons of flavor because the cauliflower, onions, and garlic in it are roasted in a hot oven until they are perfectly browned and caramelized.
Then, you add in some fresh tarragon and a little curry powder for a little unexpected burst of yum, and blend it all up. Serve it up with some fresh bread and eat it before everyone else does.
ROASTED CAULIFLOWER SOUP WITH TARRAGON
1 head of cauliflower, roughly chopped
1 sweet onion, roughly chopped
4 cloves of garlic, peeled
2 teaspoons of sea salt
extra virgin olive oil
1 large shallot, finely chopped
4 cups of vegetable broth
2 cups of almond milk
1 teaspoon curry powder
1 tablespoon of finely chopped fresh tarragon, plus extra for garnish
salt and pepper
Preheat your oven to 425 degrees. Put cauliflower, onion, and garlic on a baking sheet and toss with enough olive oil to coat, and the salt. Bake for 30-35 minutes, until the cauliflower becomes golden brown on the edges, stirring with a wooden spoon about halfway through.
When the cauliflower had 10 minutes left, saute the shallot with about a teaspoon of olive oil in the bottom of a large saucepan over medium heat, just until translucent. Add in the stock, curry powder, and tarragon and bring to a simmer. When the cauliflower is done, add to the saucepan along with the almond milk and let come back to a simmer. Turn off the heat, and then using a stick blender, blend until the soup is smooth (alternately, you can blend in batches in a regular blender). Season with salt and pepper to taste and serve topped with tarragon and a side of fresh bread.
Case in point, fall foods. Fresh pressed apple cider, squash and pumpkins and Brussels sprouts from the farmers markets. And just about any kind of soup, to help you transition from the hot and humid summers by the shore to the cool fall nights.
Roasted cauliflower soup in particular.
Aside from being totally delicious, this soup uses almond milk, so it's really healthy and can even be served to the vegan in your life.
This is a really simple recipe that packs tons of flavor because the cauliflower, onions, and garlic in it are roasted in a hot oven until they are perfectly browned and caramelized.
ROASTED CAULIFLOWER SOUP WITH TARRAGON
1 head of cauliflower, roughly chopped
1 sweet onion, roughly chopped
4 cloves of garlic, peeled
2 teaspoons of sea salt
extra virgin olive oil
1 large shallot, finely chopped
4 cups of vegetable broth
2 cups of almond milk
1 teaspoon curry powder
1 tablespoon of finely chopped fresh tarragon, plus extra for garnish
salt and pepper
Preheat your oven to 425 degrees. Put cauliflower, onion, and garlic on a baking sheet and toss with enough olive oil to coat, and the salt. Bake for 30-35 minutes, until the cauliflower becomes golden brown on the edges, stirring with a wooden spoon about halfway through.
When the cauliflower had 10 minutes left, saute the shallot with about a teaspoon of olive oil in the bottom of a large saucepan over medium heat, just until translucent. Add in the stock, curry powder, and tarragon and bring to a simmer. When the cauliflower is done, add to the saucepan along with the almond milk and let come back to a simmer. Turn off the heat, and then using a stick blender, blend until the soup is smooth (alternately, you can blend in batches in a regular blender). Season with salt and pepper to taste and serve topped with tarragon and a side of fresh bread.
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