Ingredients for 4 servings :
1 whole cauliflower, washed and dried
1 russet potato, scrubbed and dried
1 head of garlic
1C low fat milk, almond milk or vegetable stock
1 bunch kale for kale chips
1/2C shredded Parmesan cheese
1/4C whole milk ricotta cheese
1/2C shredded Parmesan cheese
1/4C whole milk ricotta cheese
2 tbsp sesame seeds
1 bunch cilantro (optional)
olive oil
salt + pepper to taste
Directions:
1. Preheat oven to 375 degrees
2. Remove any extra paper from garlic, drizzle with olive oil, cover with tin foil and roast 15-20 minutes or until the garlic cloves are soft, golden brown and pop out easily from their paper
3. Remove cauliflower florets from stalk, dice potato
4. Coat cauliflower and potatoes with 2 tbsp olive oil and season with salt and black pepper, roast on a baking sheet for 30 minutes
5. Toss kale with 1 tsp olive oil and work it into the greens, spread on a baking sheet in one even layer and bake about 8-12 minutes or until the kale moves on its own when you shake baking sheet (they should be crispy but not overly browned and will appear dry), set aside
6. Remove garlic cloves from skin and set aside
7. Toast sesame seeds over low heat for about 1-2 minutes (be mindful not to let them burn)
8. In a blender, add roasted cauliflower, potatoes, Parmesan cheese, roasted garlic and milk/stock, bled until very smooth, about 3 minutes
9. Depending on the consistency you desire, add more milk or stock
10. Add ricotta cheese and blend another 30 seconds
11. Taste soup and season to your liking
12. Serve in a bowl, topped with crinkled kale chips, toasted sesame seeds and cilantro
olive oil
salt + pepper to taste
Directions:
1. Preheat oven to 375 degrees
2. Remove any extra paper from garlic, drizzle with olive oil, cover with tin foil and roast 15-20 minutes or until the garlic cloves are soft, golden brown and pop out easily from their paper
3. Remove cauliflower florets from stalk, dice potato
4. Coat cauliflower and potatoes with 2 tbsp olive oil and season with salt and black pepper, roast on a baking sheet for 30 minutes
5. Toss kale with 1 tsp olive oil and work it into the greens, spread on a baking sheet in one even layer and bake about 8-12 minutes or until the kale moves on its own when you shake baking sheet (they should be crispy but not overly browned and will appear dry), set aside
6. Remove garlic cloves from skin and set aside
7. Toast sesame seeds over low heat for about 1-2 minutes (be mindful not to let them burn)
8. In a blender, add roasted cauliflower, potatoes, Parmesan cheese, roasted garlic and milk/stock, bled until very smooth, about 3 minutes
9. Depending on the consistency you desire, add more milk or stock
10. Add ricotta cheese and blend another 30 seconds
11. Taste soup and season to your liking
12. Serve in a bowl, topped with crinkled kale chips, toasted sesame seeds and cilantro
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This soup is hearty enough on its own for a lovely lunch, or perfect when paired with crusty bread for dinner. What's your favorite way to eat cauliflower? If you try this recipe at home, please let me know how you like it! I'd love to hear from you.
xx,
Mrs. Wolf
your photos are so pretty! i love that kale chipped soup bite!
ReplyDeleteThank you, Kelly! All the best...MW.
DeleteI am totally making this soup tonight. I live in Chicago and its freezing here as well. What blender do you use? I only have an immersion blender. Do you think that will work for this soup recipe? Thank you - Miriah
ReplyDeleteHi Miriah, An immersion blender should work fine. Just be sure you have enough liquid! Hope you enjoy...all the best, MW.
DeleteAlso, I use a Vitamix!
Deletethis looks so so good!
ReplyDeleteThank you so much! Hope you'll try it....all the best, MW.
Deletewow this looks so good.
ReplyDeleteThanks, Sashi! All the best...MW.
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