Roasted Cauliflower Soup

I have a slight obsession with kitchen gadgets. Surprised? Each has a confident, intended purpose. They don’t question or second-guess their role in life. Never do they have existentialist conversations with their kitchen appliance friends. Their existence SO has meaning.

Each has a well-selected location. If you’re like me, 90% of your kitchen appliances reside on the kitchen counter. For easy access purposes. These gadgets and gizmos pull their own weight and are patient until they are called to duty. A toaster doesn’t have to wonder if it is really meant to press garlic. A waffle iron is not about to brew coffee. Lucky kitchen appliances.

If I were Theodore Lipps, I would wonder if my kitchen appliances speak to each other at night. If so, I would imagine the roasting pan in the pantry discussing philosophy in its deep, slow voice with the snoozing milk frother, tucked neatly in the cabinet. The hurried mixer, bantering with the crock pot for counter space, telling it to stop being an attention-stealing hussy and scoot a little to the right. And finally, the blender, whispering to the coffee pot to help it fall asleep.

If this soup were a person, I’d have no chance against it. NO chance! I’d do anything, anything for it, Oliver Twist. Would I climb a hill? Anything. It’s creamy, yet dairy-free (enigma!), and includes few ingredients but packs deep, delicious, roasted flavor. It is easily adaptable for adding various flavors. Can you add ham or bacon to it? Triple lutz, YES!

Plus, it’s green. I know…bangarang, right? I made this soup on a day there was no white cauliflower at the grocery store. My choices were purple, orange, or green. My favorite color’s green. I chose green.

And here’s where your earth gets shattered and put back together in one pristine beautiful package. Not only was Blendtec kind enough to send me one of their Blendtec Deisgner Series Blenders , but they want to share one with a lucky reader! That’s $454.95 IN THE BANK! YOUR Blentec blender can live on YOUR kitchen counter next to the remaining 88% of your appliances! It will totally whisper to your coffee pot until it falls sleep at night. It’s a giver.

When I first opened the box, shortly after ooh-ing and aah-ing about the sleek and sultry design of the blender and imagining the VOLUME of FOOD I could fit INSIDE it, I had an uh-oh moment. Where, oh where was the ON button? Oh, crap…just my luck, I’d end up with the ONE blender with no ON button. Sure, I could put about 18 gallons of vegetables in the jar, but how would I blend them sans power switch?

After poking, prodding, turning left, right, upside down, standing on one foot, scratching my head, and all but shedding a tear, I got smart. I plugged the thing in. The thing TOTALLY has a touch screen. With the easiest symbols to understand. There’s a function for whisking (which I used to make salad dressing the other day), ice crush, smoothies, ice cream, whole juice, and and annnnnnd SOUP!

When you press one of these functions, the blender is programmed to go a certain speed for a specific time. And then it shuts off. By itself. Freaking. Genius. I can curl my hair (I so don’t curl my hair) and blend a smoothie at the SAME time in the morning without having to go back and forth to the kitchen. I’m in love.

ENTER THE GIVEAWAY

You can enter the giveaway below through rafflecopter and blend all the smoothies, all the soups, all the sauces, and all the things I’ve never even heard of. Simply enter below by leaving a comment on this post, and do the social media following thing for bonus entries!

This giveaway is open to U.S. and Canada residents only and ends Monday, November 18, 2013!

Good luck out there, my loves. May roasted cauliflower soup and Blendtec blenders be ever in your favor.

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Roasted Cauliflower Soup

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Roasted Cauliflower Soup made with green cauliflower is a light, creamy side dish or dinner.

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Ingredients

• 1 head cauliflower, chopped into florets
• 1 bulb garlic
• 3 tablespoons olive oil, divided
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 large yellow onion, chopped
• 2 cups vegetable or chicken broth
• 1 cup unsweetened almond milk

Instructions

1. Preheat the oven to 375 degrees F
2. Chop the cauliflower into florets, lay it on a baking sheet and drizzle about 2 tablespoons of olive oil over the cauliflower, or enough to coat the florets. Sprinkle with salt and pepper.
3. Cover the whole bulb of garlic (skin on) with foil. Place on the baking sheet with the cauliflower.
4. Roast the cauliflower and the garlic in the oven for 35 minutes, or until cauliflower has browned slightly and is cooked through.
5. While cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat.
6. Saute the onion until browned, about 12 to 15 minutes.
7. Add all ingredients to a blender and blend until completely smooth. Check soup for flavor and add more salt if necessary.
8. Serve with olive oil drizzled on top and a dollop of plain Greek yogurt (or sour cream).

Nutrition Information

Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g