Hurricane Recovery Resources

Got to Be NC
Recipe by: Lisa Prince

Roasted Cauliflower Soup

This soup has a great nutty flavor and I like that it is stock based versus cream based, helps with the calories.  Serve with French bread.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 40 minutes
Meal Type: Entree
NC Ingredients: cauliflower, parsley, pecans

Print Recipe

Ingredients

2
Tablespoons garlic, minced
3
Tablespoons olive oil
1
large head cauliflower, separated into florets
2
Tablespoons butter
2
shallots, minced
2
sprigs, of thyme
1
quart chicken stock (4 cups)
1/3
cup grated or shaved Parmesan cheese
1
Tablespoon fresh parsley, chopped
2
Tablespoons pecans, chopped and toasted
Salt
Pepper

Directions

Preheat oven to 450 degrees and grease a large casserole dish.  Place the olive oil and garlic in a large re-sealable bag.  Add cauliflower and shake to mix.  Pour into prepared casserole dish, and season with salt and pepper to taste.  Bake for 25 minutes, stirring halfway through.  Remove from oven and let cool 10 minutes. While the cauliflower is roasting, melt the butter in a medium saucepan over medium heat. Add the shallot and cook stirring occasionally, until soft. Add the thyme and chicken stock and cook 10 more minutes. Season with salt and pepper. Remove thyme sprigs from the chicken stock. Place cauliflower in a blender or food processor add the chicken stock mixture and blend until smooth. Pour into soup bowls. Top with Parmesan cheese, parsley and pecans.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.