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Soup - Roasted Cauliflower Recipe

   
 

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     Soup - Roasted Cauliflower

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   Overnight

Ingredients
2 heads cauliflower
1/4 Cup Olive Oil
Kosher salt
1 Quart chicken broth-divided
1 pint half and half
2 tsp. chopped fresh thyme, plus 8 sprigs for garnish
pinch of white pepper
10 slices applewood smoked bacon, cooked and chopped
 

Instructions
Heat oven to 400 deg. Line a rimmed baking sheet with cooking parchment, or with foil lightly misted with cooking spray.
Using a paring knife, carefully cut out and discard the cone of each head of cauliflower. Then cut the heads into large florets. Place the florets into a large bowl and drizzle with the olive oil. Toss to coat evenly. Sprinkle with 2 tsp. of salt, tossing to coat.
Arrange florets in a single layer on prepared baking sheet. Roast for 25 min., then flip the florets and roast for another 25 minutes, or until golden. Transfer to blender and add 2 cups of broth. Puree, then add half and half and puree for another 3 minutes until smooth.
Puree will be thick. With blender running, add remaining broth, white pepper and thyme. Taste and adjust seasonings. The flavor is best when allowed to rest overnight. When ready to serve, garnish each bowl with cooked bacon and a sprig of thyme. (340 cal, 26gm fat, 16g carbs, 5g fiber, 1100 mg. sodium


Originally Submitted
11/20/2013





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