Tuesday, September 06, 2005

Roasted cauliflower and garlic soup

3 Tbsp olive oil
1 medium head cauliflower, roughly broken up into large florets
1 to 2 heads garlic, broken up but not peeled
2 medium onions peeled and roughly chopped
1 L veg or chicken stock
1/2 L milk
250 g old cheddar grated

in a large roasting pan, mix the oil, cauliflower, onion, and a bit of salt. Toss the garlic in a bit of oil and place it in one corner of the pan.
Roast the lot at 400 F for about 20-30 minutes, turning it over as it begins to cook and brown. When the cauliflower and onions are nicely browned, remove the garlic and deglaze with a bit of the stock. Squish out the garlic, disgarding the skins, and put it with the cauliflower and onions,
Puree the vegetables with the stock. Add the milk and the cheese, and heat through to melt the cheese.
Dilute with more milk if necessary and serve with croutons, and oh, maybe some truffle oil if you can.


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