This savory soup is a great way to use cauliflower.

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.

  • Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.

  • Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.

  • Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.

Cook's Note:

The cauliflower can be roasted and refrigerated up to 2 days ahead.

Half-and-half can be substituted for the milk, if desired.

Nutrition Facts

157 calories; protein 3.9g 8% DV; carbohydrates 9.5g 3% DV; fat 12g 19% DV; cholesterol 25.3mg 8% DV; sodium 825.3mg 33% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/04/2015
For me this was pretty bland. I would make sure you had a highly flavorful curry powder to add as it needs it. I probably added 3 times the amount to get it to taste like curry at all. Even wit adjusting the spices to taste something was missing for me. Read More
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