Best Roasted Creamy Cauliflower Recipes

ROASTED CREAMY CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F. Cut the cauliflower into small florets (you'll end up with about 5 cups). In a medium bowl, toss half of the cauliflower with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper until coated. Arrange in a single layer on a baking sheet and roast, stirring occasionally, until golden brown and tender, about 30 minutes.
• Place the remaining florets in a medium saucepan with the half-and-half, butter, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer over medium heat until the cauliflower is very tender, about 20 minutes. Drain, reserving about 1 cup of the cooking liquid.
• Place the simmered cauliflower and garlic in a blender. Process into a very smooth puree, adding just enough of the reserved cooking liquid. Transfer to a small heavy-bottomed saucepan. Chop the roasted cauliflower and fold it into the puree. Adjust the seasonings and keep warm over low heat until ready to use, or store in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over low heat.

CREAMY ROASTED ASPARAGUS AND BRIE CAULIFLOWER SOUP RECIPE

Steps:

• Toss the asparagus and cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, mixing half way through.
• Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
• Add the garlic and cook until fragrant, about a minute.
• Add the broth and asparagus and cauliflower, bring to a boil, reduce the heat and simmer for 10 minutes.
• Add the brie, basil, lemon zest and lemon juice, let the brie melt and season with salt and pepper to taste before pureeing to the desired consistency and enjoying!

CREAMY ROASTED GARLIC CAULIFLOWER SOUP

Steps:

• Heat oven to 375°F.
• Cut 1/2-inch-thick slice off top of garlic head, exposing tops of all cloves; place, cut side up, on sheet of foil. Drizzle with oil. Wrap garlic head in foil.
• Bake 40 min. or until garlic is very soft; cool.
• Meanwhile, cook and stir bacon in Dutch oven or small stockpot until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from pan. Add onions to reserved drippings; cook 5 min. or until crisp-tender, stirring frequently.
• Squeeze pulp from garlic cloves into Dutch oven. Add all remaining ingredients; mix well. Bring to boil; simmer on medium-low heat 30 min. or until potatoes are tender, stirring occasionally.
• Blend soup, in small batches, in blender until smooth. Serve topped with bacon.

CREAMY ROASTED CAULIFLOWER AND ARTICHOKE SOUP

Steps:

• Preheat oven to 425 degrees.
• Wash cauliflower then cut into flowerets.
• In a large bowl toss cauliflower with enough olive oil to lightly coat all the pieces then spread them out in a single layer on a rimmed baking sheet.
• Place cauliflower in a preheated 425 degree oven and roast, turning pieces occasionally until almost tender (between 20-30 minutes)
• Remove cauliflower pieces to a bowl with tongs; set aside. There should be some olive oil left on the baking sheet. Very carefully pour the leftover oil into a soup pot or dutch oven.
• Add minced garlic to the oil in the pot and sauté over medium heat until just golden.
• Add cauliflower, artichoke hearts and vegetable stock to the pot and bring to a boil. Turn heat way down and simmer for a few minutes until cauliflower is fully tender (check with fork).
• Remove pot from heat and let cool slightly. Puree the soup until smooth using a food processor, blender, or immersion blender. Return to pot.
• Gently reheat soup then add one cup of light cream, zest of one lemon (not juice), crushed thyme, and lots of salt and fresh ground pepper to taste. Soup can be thinned with extra broth or water if desired. Remove from heat when soup is heated through again.
• Enjoy!