It’s January. And it is COLD.
This creamy cauliflower soup will warm you right up and satisfy even your picky eaters. If you have extra picky eaters (I have one) you can also use it as a “sauce” on pasta noodles. It is so creamy that it works perfectly and you pickiest eater will taste the pasta more than the soup.
Begin by cooking an extra large head of Cauliflower by boiling it in vegetable broth. Save one large stem or several small pieces (about 1 cup) of the cauliflower. Strain one large can of chick peas. Set aside 1/2 of the can.
While the cauliflower is cooking place the 1/2 can of chick peas in your food processor. Mix 1 cup of cauliflower pieces and 1/2 can of chick peas and 2 cloves of garlic diced, olive oil, black pepper and red pepper flakes in a bowl. Spread them out onto a jelly roll pan and place them in the oven to broil for approximately 15 minutes or until golden brown. Remove from oven and set aside
Dump the water from your cauliflower, save 1 cup of the broth. Put your cooked cauliflower into your food processor with the chick peas and blend. Add 1 cup of cream, 1/2 cup of pecorino cheese ad continue to blend until smooth. Add broth as necessary until you reach the desired consistency.
Return to saucepan and allow to simmer approximately 5-10 minutes, adding broth as needed and stirring regularly. Leave a lid part way on as the soup in prone to spit at ya!
Now top off your soup with the roasted chick peas and roasted cauliflower and serve! It is seriously the best! I hope you love it as much as we do.
Happy January. Stay warm!
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