Easter was almost a month ago now and I’m just starting to post all my Easter day recipes….Needless to say I’m behind. I apologize for my lack of blogging activity. I’ve gone on hiatus for reasons being of work, puppy, boyfriend, more work and more work. I hope you understand.
But we’re all well and I hope you’re all hungry. I know I always am!
This Easter was hard for a couple reasons; it was the first Easter spent away from family and we made it a “paleo” Easter….or at least we tried.
So aside from being paleo friendly, this soup is absolutely savory and delicious and you won’t miss the cream or the carbs in it….I swear….Yes I topped this soup with creme fraiche but it was too good not to do it. Like I said it was a good attempt at paleo and we really did try to be good.
I don’t know how you do diets in your home but my goes a little bit like this…..”All in moderation, including moderation.” We’re really not good at diets at all. I’m okay with this. It’s not my strong suit.
Enough diet talk. More Roasted Cauliflower French Onion Soup talk.
Roasted Cauliflower French Onion Soup
Ingredients
- 1 head Cauliflower, stemmed and cut into florets
- 4 tablespoons Olive Oil, divided
- 3 whole Sweet Onions, sliced thin
- 4 cloves Garlic, minced
- 1/2 cup Dry White Wine
- 4 cups Vegetable Stock
- Kosher Salt and Black Pepper, to season
- Creme Fraiche, to garnish
- Balsamic Glaze, to garnish
- Chives, chopped to garnish
Directions
- Step 1 Preheat your oven to 400 degrees F. Place the cauliflower florets evenly on a sheet pan, drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat. Roast in the oven for 20 minutes until golden brown and crispy. Remove and set aside.
- Step 2 Meanwhile in a large heavy bottom pot heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and season with salt and pepper. Stir frequently for 20 minutes to caramelize until golden brown. Add the minced garlic and stir until fragrant, 30 seconds. Add the white wine and deglaze pot. Cook until reduced, about 5 minutes.
- Step 3 Add the roasted cauliflower to the pot. Stir to combine. Add the vegetable stock and season with salt and pepper. Bring to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Using an immersion blender or spoon the soup into a food processor. Blend until smooth. Serve immediately. Top each bowl with creme fraiche, balsamic glaze and chives.
Place the cauliflower florets evenly on a sheet pan, drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.
Roast in the oven for 20 minutes until golden brown and crispy. Remove and set aside.
Meanwhile in a large heavy bottom pot heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and season with salt and pepper.
Stir frequently for 20 minutes to caramelize until golden brown. Add the minced garlic and stir until fragrant, 30 seconds. Add the white wine and deglaze pot. Cook until reduced, about 5 minutes.
Add the roasted cauliflower to the pot. Stir to combine.
Add the vegetable stock and season with salt and pepper. Bring to a boil and reduce to a simmer. Simmer the soup for 15 minutes.
Using an immersion blender or spoon the soup into a food processor.
Blend until smooth.
Serve immediately. Top each bowl with creme fraiche, balsamic glaze and chives.
Savor and Enjoy!
I made your roasted cauliflower french onion soup. It was very good but mine was a little to thick.
any help that you could give me on how to thin it out a little without losing flavor.
thank you . pat.