- nonstick vegetable spray
- 2 large heads cauliflower, broken into florets
- 1⁄4 cup olive oil
- 1⁄4-1⁄2 tsp. salt
- 2 Tbsps. olive oil
- 4-5 medium onions, chopped (approximately 4 cups)
- 1 clove garlic
- 4 cups vegetable stock
- 8 cups water
- salt and freshly ground black pepper to taste
- optional toppings: croutons, shredded mozzarella cheese, grated parmesan, crisp fried onions
Roasting the cauliflower brings out its rich flavor for a healthy, twist on traditional onion soup. You can add fresh mozzarella and croutons to make it extra special. If you do use another type of cauliflower (purple, green, orange), make sure to adjust the roasting time — they take less time to roast.
- Preheat oven to 350˚ or 325˚ convection. Line a large baking sheet with foil and spray with nonstick vegetable spray. Set aside.
- In a large bowl, toss the cauliflower with the 1⁄4 cup olive oil. Evenly distribute the cauliflower on the prepared baking sheet. Sprinkle with salt. Bake uncovered for 45 minutes until the cauliflower is soft.
- Heat 2 tablespoons of olive oil in a large 8-quart stock pot. Add the chopped onions and sauté until caramelized. Add garlic, vegetable stock, water and roasted cauliflower, then bring to a boil. Remove from heat, then, using an immersion blender, blend the soup until smooth. Top with croutons, shredded mozzarella or parmesan cheese, or crisp fried onions. Serve hot.
- Makes 6 quarts (gluten-free).