We made this big batch soup at the Treefort last week and it was a BIG hit. (It probably had something to do with the fact that we were all freezing out butts off.) This soup is so rich, from the butter and coconut milk, the deep flavors of roasted cauliflower and our amazing Slow Roasted Garlic. So make a big batch yourself and heat it up through the week, or freeze it for a really cold day! (PS: If you cut all the amounts in half, it will work just fine.)
What you Need
2 large heads cauliflower (3 1/2 pounds), cut into florets
¼ cup Tessemae’s Lemon Garlic
coarse salt and fresh ground pepper
4 tablespoons grassfed butter
2 shallots, diced ½ inch
1 medium onion, diced ½ inch
4 tablespoons Tessemae’s Slow Roasted Garlic
1 quart vegetable or chicken stock
1 bay leaf
4 sprigs thyme
1 can coconut milk
What to Do
- Heat your oven to 425. Toss the cauliflower with the Lemon Garlic and salt and pepper on a large rimmed baking sheet. Divide between 2 baking sheets. Roast until tender and browned, about 20 minutes.
- Melt the butter in a large pot or Dutch oven over medium. Add the shallots and onion, season with salt and pepper, and cook, stirring until tender, about 6 minutes. Stir in the Slow Roasted Garlic and the roasted cauliflower. Cook, stirring, until incorporated, about 2 minutes.
- Add the stock, 4 cups water, bay leaf, and thyme. (Make sure there is enough liquid to cover all of the cauliflower, if needed, add more water.) Bring to a boil, reduce to a simmer and cook, stirring occasionally, until the flavors meld and the cauliflower is very tender, about 30 minutes.
- Pick out the thyme and bay leaf. Use an immersion blender to puree, or puree in batches in a blender, then return to the pot. Add as much coconut milk as needed to reach the thickness you want. Adjust the seasoning with salt and pepper. If your soup is too thin, simmer to reduce. If your soup is too thick, add some water in addition to the coconut milk.