Asiago Roasted Garlic Cauliflower Soup

The recipe 2019: Asiago Roasted Garlic Cauliflower Soup

Asiago Roasted Garlic Cauliflower Soup

  • 1 onion, diced
  • 2 teaspoons oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 2-4 heads garlic
  • 1/2 cup asiago, grated
  • 1 tablespoon lemon juice
  • 1 head cauliflower, cut into florets
  • 4 cups vegetable broth or chicken broth
  • 2 teaspoons thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon white miso paste (optional)
  • salt and pepper to taste

Crunchy topping:
  • 1/4 cup asiago, grated
  • 2 teaspoons lemon zest
  • salt and pepper to taste
  • 1 tablespoon quinoa (raw)
  • 1/2 tablespoon chia seeds
  • 2 tablespoons parsley, chopped
  • 2 tablespoons panko breadcrumbs
  • 1/2 tablespoon black sesame seeds
  • 1/2 tablespoon white sesame seeds

  1. Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet. Cut the top 1/4 off the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.
  2. Roast in a preheated 425F/220C oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower half way through.
  3. Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
  4. add the thyme and cook until fragrant, about a minute. add the broth, roasted cauliflower and garlic, squeezed from the skins, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.
  5. Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute, before adding the lemon juice.
Crunchy topping:
  1. Heat the quinoa in a pan over medium heat until the quinoa starts popping, and then slows down until there is more than a second between pops, mixing continuously to prevent burning.
  2. Mix in the breadcrumbs, seeds, asiago and toast for a minute or two. Mix in the lemon zest and parsley before serving as garnish on the soup.
  3. Enjoy!

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