Yesterday I lit my Chanukah candles outside in the snow.
When we were in Israel last year for Chanukah, I was determined to buy myself a new Chanukah menorah. I had always used the little tin candle menorah and really wanted to upgrade. It’s very common in Israel to see Chanukah menorahs lit outside and I found a beautiful one that I could light outdoors as well. The outdoor chanukiya is essentially a decorative glass box with a door, designed to keep out wind and weather.
I LOVE it.
Anyway, after 7 nights of eating fried donuts and latkes I really wanted/needed to eat something healthy!
I’m madly in love with my Roasted Cauliflower and Caramelized Onion Soup. I came up with it a while back when I had some leftover roasted cauliflower and wanted to upgrade it. The idea for the soup came as a way to use up the cauliflower and add some additional healthiness to my onion soup recipe.
I’m sure you know that caramelizing the onions gives them a TON of flavor without any additional sugar or calories. Adding caramelized onions is a great way to add zing to any dish, and they deliver in this awesome soup.
And I don’t feel one bit guilty eating my awesome Roasted Cauliflower and Caramelized Onion Soup!
Here’s the soup recipe. It’s perfect for any cold winter day/night, and makes enough for leftovers.
- 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
- 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).
Here’s some mouthwatering photos!!!
I’m sure you’re looking for more fabulous recipes for Chanukah and beyond! Make sure to check out Shabbos Under Pressure, Cooking with Pressure = Pressure Free Cooking on Amazon!! There are tons of hearty, warm, savory and sweet recipes that you can make in the new Instant Pot you got as a Chanukah gift, and that you might already have.