Smoky Cauliflower Soup (Oven Method)
Prep time:
10 mins
Cook time:
25 mins
Total time:
35 mins
Yield: 3 quarts
Description
This is our oven method. If you're short on time or cooking for fewer people, try our Quick, Smoky Cauliflower Soup (Stove-Top), above.For added flavor, toss in a few whole garlic cloves along with the vegetables and onions. *If you like, garnish this soup with roasted pepitas or, even better, Smoky Pepitas.
Ingredients
- 3 pounds cauliflower, cut into medium-large florets
- 2 large onions, cut into large chunks
- 1/4 cup olive oil
- Salt and ground black pepper
- 1/2 teaspoon hot red pepper flakes
- 4 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 quart broth, your choice
- 1/2 cup packed fresh cilantro
- 2 cans (13.5 oz each) coconut milk
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Toss cauliflower and onions with olive oil and a generous sprinkling of salt and pepper. Turn onto a large (18- by 12-inch rimmed baking sheet. Roast vegetables until tender and spotty brown, about 25 minutes. Remove from oven and toss with pepper flakes, smoked paprika, and cumin.
- Working in 2 batches, transfer vegetable mixture to a blender; add 2 cups of broth and half the cilantro and puree until very smooth, 30 seconds to a minute. Turn puree into a large pot; add coconut milk so that soup is thin enough to be soup, yet thick enough to float a garnish. Heat through, adjusting flavors, including additional salt and pepper. Ladle into bowls, garnish if you like*, and serve.