Roasted Cauliflower Soup Recipe

This cool-weather veggie makes for a savory garden-sourced soup.
Cauliflower Soup

Cauliflower Soup

This silky cauliflower soup comes from vegetables grown in the garden at Milton, Georgia's Milton's Cuisine and Cocktails.

Photo by: Image courtesy of Milton's Cuisine and Cocktails

Image courtesy of Milton's Cuisine and Cocktails

This silky cauliflower soup comes from vegetables grown in the garden at Milton, Georgia's Milton's Cuisine and Cocktails.

It's increasingly common in our farm to table age for restaurants to feature gardens where chefs source some of their ingredients. But an in-house master gardener? Milton's Cuisine and Cocktails, which calls itself "seed to fork dining" is located in the quaint town of Milton, Georgia. And it has not only a chef, Derek Dollar, who sources over 90 varieties of heirloom fruits, vegetables and herbs for the table from the one-acre mini-farm nearby, but a retiree with a Master Gardener certification who offers advice and expertise. 

Located in a 19th century farmhouse where ghosts are rumored to share elbow room with diners and "the mouth of the South," Ted Turner is a frequent guest, stepping into the restaurant feels a little like stepping back in time and away from the frenzied pace of the world outside. This seasonal cauliflower soup, from chef Dollar is a bowl of warm and hearty comfort on a cold winter's night.

Roasted Cauliflower Soup

Serves 10

  • 2 cups yellow onion, diced small
  • 1 cup celery, diced small
  • 1/8 cup garlic, minced
  • 1 cup sherry wine
  • 6 cups cauliflower florets
  • 3 cups vegetable stock
  • 2 cups heavy cream
  • 1 1/2 cups Parmesan cheese, shredded
  • 1/2 tablespoon sherry vinegar

Directions

Toss the cauliflower florets in oil, salt and pepper.

Place them on a sheet tray and roast in the oven for approximately 25 minutes, or until golden brown.

In a heavy-bottom pot, sweat the celery and onions. When they become translucent, add the garlic and continue to sweat. 

Next, add the sherry wine and reduce by half.

And the roasted cauliflower and stock.

Allow this to come to a simmer and add the heavy cream.

Once that comes to a simmer, add the Parmesan cheese and stir until completely melted. Next puree the soup with a stick blender. Finish with the sherry vinegar and season. Top the soup with a pinch of shredded Parmesan, drizzle of white truffle oil and leaves from roasted Brussels sprouts.

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