Roasted Cauliflower Soup
Cooks & Soldiers - Atlanta
Serves 4 to 6
- 1/2 cup diced pancetta or guanciale
- Extra-virgin olive oil
- 1 onion, peeled and sliced
- 1 head cauliflower
- Salt and pepper, to taste
- 2 cups vegetable stock
- 2 cups whole milk
- 1 tablespoon Banyuls vinegar
- 1/4 cup capers
Heat a small pan over medium heat. Add the pancetta or guanciale and sauté until crispy, about 3 minutes.
Heat a small amount of olive oil in a small pan. Caramelize the onion on low heat until very soft and amber-colored, about 15 minutes. Set aside.
Preheat the oven to 375F.
Cut the cauliflower head into quarters, then remove and discard the cores.
Bring some water in a pot fitted with a steamer basket to a simmer. Steam half of the cauliflower until tender, 10 minutes.
Meanwhile, toss the remaining cauliflower with olive oil, salt and pepper. Spread on a baking sheet and roast until well-roasted and dark brown all over, 25 minutes.
Combine the steamed and roasted cauliflower in large pot with the stock and milk. Bring to a boil over high heat and reduce to a simmer. Simmer for 10 to 15 minutes or until the cauliflower is extremely tender to the point of falling apart.
Purée the cauliflower in a food processor in batches, using the cooking liquid to achieve desired consistency. Return the soup to a pot when finished and heat through to serve. Season with Banyuls vinegar, salt, and pepper.
Garnish with caramelized onion, a little crisped pancetta or guanciale, and capers.