Baked Cauliflower Soup


Baked Cauliflower Soup
My husband loves cauliflower, so it's a good thing I can purchase it all year round. Cauliflower is a super-hearty vegetable that actually holds its taste and flavor well, even in winter. This simple and delicious recipe really brings out cauliflower’s sweet and woody flavors.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Servings: 4
Ingredients
- 1 large cauliflower head
- 4 tablespoons olive oil
- 1 teaspoon sea salt
- 1 large onion (diced)
- 4 cups vegetable stock
- Pepper
- 1/2 cup uncooked quinoa
- 1 tablespoon coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
Instructions
The Cauliflower
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Preheat oven to 350 degrees F.
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Place whole cauliflower head in 9x13 baking dish.
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Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt.
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Add ½ cup water to dish.
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Bake uncovered until knife cuts easily through core (about 1.5 hours).
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Remove cauliflower from oven and allow to cool.
The Soup
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Coarsely chop baked cauliflower and set aside.
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Heat remaining 2 tablespoons olive oil in large saucepan over medium heat.
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Add onion and cook until soft and translucent (about 15 minutes).
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Add cauliflower and 4 cups water or vegetable stock.
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Simmer until cauliflower is very soft (about 10 minutes).
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In blender, puree mixture in very small batches until smooth.
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Transfer back to pot and bring to simmer.
The Quinoa
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Preheat oven to 340 degrees F.
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In large mixing bowl, add quinoa, coconut sugar, and salt, stirring to combine.
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Place mixture in small saucepan and add coconut oil and maple syrup, then warm over medium heat for 2-3 minutes, whisking frequently until combined and no visible separation.
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Immediately pour mixture over dry ingredients and stir to combine until quinoa is thoroughly coated.
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Arrange on large baking sheet and spread into one even layer, then bake for 20-25 minutes.
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Remove from oven and stir/toss mixture.
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Let cool completely. This can be made ahead of time and stored in airtight container.
The Soup & The Quinoa
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Ladle soup into bowls.
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Garnish with crispy quinoa.