During my juice cleanse I decided I needed to make some roasted cauliflower soup for dinner one night. I found some beautiful heads of cauliflower at the market so I thought tonight's the night! I posted about it on instagram and some of you wanted the recipe so, here it is.
Roasted Cauliflower SoupServes 8You will need:- 2 heads of cauliflower broken into pieces- 1/4 cup olive oil for tossing the cauliflower- 1 teaspoon salt- 1/4 cup olive oil for the shallot- 1 medium size shallot chopped- 3 stalks of celery diced fine- 3 cloves garlic minced- 8 cups chicken or vegetable stock- 1/4 cup skim milk optional*- 8 tablespoons truffle oil optional*
Preparation:Preheat the oven to 400 degrees F. Toss cauliflower with oil and salt and place into the oven for 45 minutes until nicely browned.
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While the cauliflower is roasting chop shallots and celery, mince garlic. Place shallots, celery and garlic and 1/4 cup oil in a heavy stock pot on medium heat saute until transparent. Add roasted cauliflower to the garlic, shallot celery mixture, add stock (and milk* if you like) and warm for 10 minutes. With a handheld blender or in a food processor place the soup in the processor, or hand blend in the stockpot blend until smooth. Place on heat for 1/2 hour and serve warm with 1 tablespoon truffle oil per serving.
*This is a no cream recipe although you can add a little skim milk if you want the soup to look lighter and creamier.