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New World Spice and Tea Trader

Roasted Garlic Cauliflower Soup Recipe

Ingredients

Scale

For the Soup:

1 Head Cauliflower, cut into florets

3 TBS Garlic Olive Oil, divided

2–4 Heads of Garlic

1 onion, diced

1 tsp Zesty Italian Herb Blend

4 Cups Vegetable Broth or Chicken Broth

1/2 Cup Asiago, grated

1 TBS Lemon Juice

Salt and Fresh Cracked Pepper to taste

For the Crunchy Topping:

2 TBS Everything Bagel Mix

2 TBS Panko Bread Crumbs

1/4 Cup Asiago Cheese, grated

2 tsp Lemon Zest

2 TBS Parsley, chopped

Salt and Fresh Cracked Pepper to taste

Instructions

For the Soup:

  1. Toss the cauliflower in the 2 tbsp garlic olive oil, salt and pepper and arrange in a single layer on a baking sheet.
  2. Cut the top 1/4 off the heads of garlic, drizzle the 1 tsp oil on top, wrap in foil and place on the baking sheet along with the cauliflower.
  3. Roast in a preheated 425ºF oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower halfway through.
  4. Heat the oil in a large sauce pan over medium-high heat, add the onion, and cook until tender, about 3-5 minutes.
  5. Add the Italian Blend and cook until fragrant, about a minute.
  6. Add the broth, roasted cauliflower, and garlic, squeezed from the skins, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.
  7. Add asiago and heat until the cheese melts into the soup, about a minute, before adding the lemon juice.

For the Crunchy Topping:

  1. Mix in the breadcrumbs, Everything Bagel Mix, and asiago, and toast for a minute or two, mixing.
  2. Mix in the lemon zest and parsley before serving as garnish on the soup.