Roasted Cauliflower Soup

The first time I made this soup, I used broth from an orange-spiced duck, which was incredibly fatty and overpowered with flavor, as you might guess, but still delicious. I recommend sticking with good old chicken broth as the recipe calls for.

Roasted Cauliflower Soup with Cumin

serves 4 to 6

1 large head cauliflower (1 1/2 to 2 pounds), halved, cored, and cut into 1 1/2-inch florets
1 heaping teaspoon cumin or cumin seeds
1 heaping teaspoon curry powder
4 tablespoons olive oil, divided
salt and crushed red pepper flakes
1 small onion, diced (about 1 cup)
1 clove garlic, minced
3 tablespoons unsalted butter
1 bay leaf
4 cups broth
1/4 cup plain yogurt

Preheat oven to 375 degrees F. Place cauliflower florets in a large mixing bowl and sprinkle with cumin seeds and curry powder. Drizzle with 3 tablespoons olive oil and toss to coat.  Season with a big pinch of salt and crushed red pepper flakes.  Spread on a foil-lined baking sheet. Place in the oven and roast until just tender, about 25 minutes.

In a large saucepan over medium heat, warm the last tablespoon of olive oil.  Add the onions and cook, stirring occasionally, until softened and browned, about 5 minutes.  Add the minced garlic and cook for 1 minute more.  Add the roasted cauliflower to the pot along with the butter, bay leaf, and broth. Simmer over medium heat until liquid has reduced some and the cauliflower is very tender, about 15 minutes.  Pick out and discard the bay leaf.

In a blender, carefully puree the soup in two or three batches until very smooth.  Return the soup to the saucepan and stir in the yogurt.

Rewarm over medium heat, adding more water to create a thinner consistency if you’d like. Add salt & pepper if needed. If you like, garnish with bacon bits and a ribbon of heavy cream.