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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Roasted Cauliflower Soup Recipe

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This recipe for Roasted Cauliflower Soup, by , is from The Bielawski Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie Bielawski


8 c. cauliflower florets (about 1 large head)
2 t. olive oil
1/2 t. kosher salt, divided
cooking spray
4 thin slices proscuitto or other cured ham, chopped (about 1 1/2 oz.)
1 T. unsalted butter, divided
3/4 c. chopped yellow onion
4 garlic cloves, minced
4 c. unsalted chicken stock
1 c. water
1/2 c. half-n-half
1/2 c. panko bread crumbs
1/4 c. chopped fresh flat-leaf parsley
3 T. sliced almonds, toasted

Preheat oven to 450.

Place cauliflower in a large bowl; drizzle with oil and sprinkle with 1/4 t. salt. Toss to coat. Arrange mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450 for 40 minutes or until tender and browned, stirring once after 30 minutes.

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 minutes or until crisp. Remove ham; drain on paper towels. Melt 1 1/2 t. butter in pan. Add onion; saute about 4 minutes, stirring occasionally. Add garlic and saute an additional minute. Add cauliflower, stock and 1 c. water; bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Remove from heat; stir in half-n-half. Place half of cauliflower mixture in blender. (Remove center piece of blender to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spatters). Blend until smooth; pour pureed soup into a pot. Repeat with remaining cauliflower mixture. Stir in remaining 1/4 t. salt. Note: You can also use an immersion blender which is much easier and less mess. The soup will just not be quite as smooth as when done in the blender.

Melt remaining 1 1/2 t. butter in a small skillet over medium heat; swirl. Add panko and saute 5 minutes or until golden, stirring frequently. Remove from heat. Combine ham, bread crumbs, parsley and toasted almonds. Serve soup with about 1 - 2 T bread crumb topping.

Number Of Servings:
Number Of Servings:
4 (1 1/4 c.) servings




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