Roasted Cauliflower Soup

I made this from looking at a couple of Martha Stewart recipes. I took the parts I liked, discared the others, and came up with this rad soup.Ingredients:

  • 1 head cauliflower, washed and broken down into small pieces
  • salt and pepper to taste
  • olive oil for drizzling
  • 1 potato, peeled and cubed in uniform sizes (I used Yukon Golds because I like them best)
  • 1 medium onion, cubed into the same sizes as your potato cubes
  • 1/4 cup olive oil (I eyeballed it, I’m guessing here)
  • 2 Tbsp unsalted butter
  • 1/4 cup roasted garlic paste (to make: roast a few heads of garlic at 400 degrees for about an hour)
  • About 2 Tbsp sherry (white wine or broth also works in this step)
  • 2 cups vegetable stock (don’t substitute broth)
  • 4 cups broth (chicken or vegetable is fine)
  • 1 1/2 cups shredded cheese, such as cheddar, parmesan, or Gruyere
  • 1/4 cup light cream (again, I just kind of eyeballed this)
  • salt and pepper to taste
  1. Preheat oven to 450 degrees Fahrenheit. Place cauliflower florets on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for 50 minutes-1 hour or until florets are brown and somewhat wilted. Remove from oven and set aside.
  2. In a dutch oven or medium stock pot, heat up 1/4 cup olive oil and butter. Add potatoes, onions, and garlic paste. Stir well to coat potatoes and onions with oil/butter and garlic paste. Saute on medium-high heat for about 5 minutes. Reduce heat to medium-low. Cover and cook for 10 minutes to soften potatoes. Uncover pot. Deglaze pot with sherry to remove and dissolve brown bits.
  3. Add roasted cauliflower florets to pot and stir to coat. Add 2 cups vegetable stock. Stir until heated through.
  4. Add 4 cups broth and raise heat to high; bring pot contents to a boil. Reduce heat to medium-low immediately and simmer for 20 minutes, stirring occasionally. Adjust seasonings if necessary.
  5. Using an immersion blender or a standing blender, puree contents of pot. If using standing blender, return contents to pot. Add shredded cheese and stir well. Add cream and remove from heat. Ladle into bowls and serve immediately.