Roasted Cauliflower Soup

December 6, 2021

Nordstjernan 2021 serves 4 (recipe for 2 is below) Roast 425°


•3 TB olive oil

•1 onion sliced

• 1 Large head cauliflower cored, cut into 1 ” pieces

• 3 cloves garlic smashed

Toss onions, cauliflower, garlic with oil and roast in over 30 min, stir occasionally, until caramelized.

Transfer to large saucepan, ADD

4C chicken broth

2C water

2 TB white rice

1 Bay leaf

Simmer 20 minutes, remove bay leaf. Puree soup.

Optional, add 1TB lemon juice & baked croutons. OR Pecorino panko bread crumbs


1 1/2 TB olive oil

1/2 onion sliced

1 small head cauliflower

2 cloves garlic

Bake 425° , 30 minutes.

Put into large pot with

2 C broth

1 C water

1 1/2TB white rice

1 bay leaf

Simmer 20 min, remove bay leaf, Puree.

add toppings from above.


Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)

Use several trays to roast vegetables until browned.

  • Cauliflower & Romanesco – slice vertically down. drizzle oil
  • Brussel sprouts cut in half, toss with oil.
  • Red carrots, slice lengthwise, toss with oil.

Vinaigrette: shallots, 2 TB red wine vinegar & 6 TB olive oil. Mix with drained can cannelini beans & Za’atar.

Layer: bottom up:

Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.

Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt

Roasted Cauliflower

February 2, 2017

Ina’s:  Heat oven 425º

(Cauliflower, Panko, garlic, grated parmesan)

  • Slice 1 head cauliflower into ½” slices (snowflakes) . Leave core intact.
  • mix with 3T olive oil, ¾ tsp salt, ¼ tsp pepper.
  • Roast in oven on baking sheet 15 min.
  • ADD ½ C Panko crumbs mixed with 1 TB oil, sprinkle on top of cauliflower slices 10 min more.
  • Sprinkle with ½ C parmesan cheese, bake 2 min more.

VARIATIONS: add sliced onion, thyme sprigs, 2 cloves garlic