Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news. Cauliflower tends to take on the flavor of what it's paired with. It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw. I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator. It's light and has a lovely mild flavor. You could add cheese, veggies or a protein to add a little zip to this bisque.
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| "The flavor of roasted cauliflower is wonderful!" |
INGREDIENTS:
1
head cauliflower
1
medium sweet onion, quartered
1/4
cup olive oil
1/2
teaspoon white pepper
Sea
salt to taste
1/2
cup celery, chopped
1/2
cup carrots, chopped
2
Tbs. olive oil
1/4
cup fresh parsley, chopped
4
cups chicken broth
Sea
salt
1
cup heavy cream
PREPARATION:
Preheat
oven to 375 degrees
1. Remove florets from head of cauliflower
and give a quick chop.
2. Toss cauliflower and onion in 1/4 cup
olive oil; spread on a baking sheet and season with sea salt and pepper.
3. Roast for 18-23 minutes; the tops of the
cauliflower will begin to brown.
4. In a large stock pot, sauté carrots and
celery in olive oil for 5 minutes until vegetables soften.
5. Add parsley and chicken broth to pot;
bring to a low simmer.
6. Add roasted cauliflower and onion to pot;
simmer on low for 20-30 minutes.
7. Let cool.
Using an immersion mixer or a food processor; blend until it has a
smooth bisque consistency.
8. Add heavy cream to the pot, stir and heat
on low for 10 – 12 minutes.
9. Serve and enjoy!
Note:
You may sprinkle with shredded gouda or parmesan cheese before serving.