Roasted cauliflower basis for luxurious soup

The Associated PressSeptember 25, 2013 

The first time I roasted a head of cauliflower was a pivotal food moment for me. It changed my vegetable eating life. Before that, I was able to eat one or two pieces of cauliflower, and even then only if they were smothered in cheese sauce. But once I learned how roasting dramatically changes the flavor of cauliflower, I could eat an entire head straight up. It’s really that good.

Even after making it dozens of times, it still amazes me that something as simple as high-heat roasting can transform this vegetable from something lackluster into something that you — quite literally — can’t stop eating. So, I thought to myself, I wonder what would happen if I roasted cauliflower, then turned the intensely flavorful florets into soup?

The results? A silky, luxurious and ultimately satisfying soup that is simple. The key, of course, is the high-heat roasting of the cauliflower before pureeing it into a soup. High-heat roasting concentrates the sugars in the vegetable and gives it a depth and nuttiness that cannot be coaxed out of it any other way.

This rich and delicious soup is deceptively healthful and can be made even more so by using milk instead of half-and-half.

The Olympian is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service