Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 400°F (205°C). Line a baking sheet with aluminum foil (optional). Arrange cauliflower on baking sheet, generously drizzle (or spray) with olive oil and season with salt and pepper. Roast for 30 minutes, until cooked and tender, turning halfway through. Meanwhile, for the soup, heat olive oil over medium heat in a deep pot and cook onion for 2 minutes, until translucent. Add garlic and cook for 1 more minute, stirring frequently. Add vegetable stock, paprika, cumin, salt and pepper. Add cauliflower and simmer on medium for 10 minutes. Remove from heat and let cool for 10 more minutes. At this point, you can reserve some of the cauliflower florets for garnishing the soup later. Transfer to a blender (or alternatively, use an immersion blender) and blend until smooth. Transfer soup back to a pot and set heat on low. Add in Boursin cheese and whisk until melted. Remove from heat and serve with lemon juice, if desired.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising