Recipe by Hey Jude
I love cauliflower and I love garlic so this was a no-brainer for me when I found it in the 12/2004 issue of Sunset magazine. The roast garlic gives this soup a wonderful, mellow flavor. This makes a large amount of soup so it's perfect for a dinner party or holiday meal.
Top Review by Kater
I made this soup for PAC Fall '06. I halved the recipe since it was just for my family. I bought one huge head of cauliflower but when I got it all cut up and put in the 1 quart of chicken broth, there was so much more cauliflower than broth that I added the 2nd quart. In retrospect, it probably would have been fine with just one quart - the cauliflower would have steamed instead of boiled. As it turned out, the soup was very thin. I ended up adding about a cup of mashed potato flakes just to thicken it up a bit. I used a whole head of roasted garlic because I love the flavor. At first, I thought the soup was a little bland but after more tastes I realized that the flavor wasn't bland, it's just very delicate. We're so used to eating food with strong flavors that my taste buds had to adjust. I could definitely taste the cauliflower and the hint of sweetness from the roasted garlic. I wouldn't consider this soup a main course, but it would be a very lovely way to start a multi-course dinner. It's not overpowering, or too rich and heavy - just very soft and delicate. And it's definitely easy to make!
- 1 head garlic, unpeeled (2 1/2 oz.)
- 1 tablespoon butter
- 3 heads cauliflower (about 4 1/2 lbs. total)
- 2 quarts low-fat chicken broth
- 1⁄2 cup whipping cream
- 1⁄4 teaspoon ground nutmeg
- salt, to taste
- fresh ground pepper, to taste
- 2 tablespoons thinly sliced fresh chives
Directions See How It's Made
- With a sharp knife, cut top 1/2 off garlic head (off the pointy part of the head). Set garlic on a sheet of foil and top with butter. Gather sides of foil up and pinch together to form a loose, sealed pouch.
- Bake garlic in a 400° oven until garlic is soft when pressed, 45 to 50 minutes. Unwrap and let stand until cool enough to handle.
- Meanwhile, cut cauliflower heads into 1-inch florets, discard leaves and stems. In a 4 to 5-quart pan, combine cauliflower and broth. Cover, bring to a simmer over high heat, then reduce heat and simmer until cauliflower is very tender when pierced, 12 to 15 minutes.
- Squeeze garlic cloves from papery skins into pan with cauliflower and broth; pour in cream. Working in batches, transfer to a blender and whirl until smooth (I use an immersion blender at this point). Return soup to pan and add the nutmeg and salt and pepper to taste.
- Set pan over medium-low heat and stir occasionally until hot. Pour into a large bowl or tureen and sprinkle with chives.