Roasted Cauliflower Soup

Recently I’ve been addicted to Pinterest and am finding I don’t have enough time/meals/days to make all the wonderful things my friends are discovering for me.  However I pushed this recipe for Roasted Cauliflower Soup to the top of my list; mostly because cauliflowers are in season at the farmer’s market, and secondly my sister-in-law gave this a huge thumbs up.

I probably used too much cauliflower because my soup turned out like a stew. However the flavor was oh, so good!  My husband gave this recipe his personal stamp of approval, so I think this will make it onto the family cookbook.

I must give @hailskitchen over at the Tasty Kitchen kudos for this recipe.  I used yellow sharp cheddar instead of white — only because that’s what I had available.

Roasted Cauliflower Soup

  • 1 head Cauliflower, Roughly Chopped
  • 2 whole Shallots, Roughly Chopped
  • 3 cloves Garlic, Roughly Chopped
  • 1 Tablespoon Olive Oil
  • 4 cups Chicken Broth
  • 1-½ cup White Cheddar Cheese, Shredded
  • 1 Tablespoon Fresh Thyme, Chopped
  • 1 Tablespoon Coarse Salt

Preheat your oven to 400 degrees. On a cookie sheet, drizzle the cauliflower, shallots and garlic with the olive oil and season with coarse salt. Roast for about 40 minutes or until the cauliflower is fork-tender.

Carefully place the vegetables in a food processor or blender and roughly puree. Texture is good, large chunks are not so good. Place the vegetables in a pot along with the chicken broth. Bring to a boil. Reduce heat and simmer for about ten minutes. Add the cheese, thyme and a good dose of black pepper. Season to taste with salt. Serve with warm, crusty bread and enjoy!

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My Sunday Confession

Sometimes my experience in the kitchen is a disaster.  Friday almost ended up as one of those days.

I had invited friends over for dinner.  They were to arrive at 6:30 p.m. My menu was Spicy Fall Pumpkin Stew, Pobalano-Cucumber Salsa, Vegan Coconut Cake.  Here’s how my afternoon turned out:

2:00 Grocery shopping (forgot Peanut Butter, a staple for 2 year olds)
3:00 Start prepping Vegan Coconut Cake
3:10 Searching for Baking Powder (Where is it?)
3:15 2yo grabs coconut milk and spills it all over him and the floor
3:20 2yo demands needing the stool to help me (not helpful)
3:20 Found the Baking Powder!
3:25 Discover the gas for the oven is turned off
3:30 Call husband for directions on turning on the oven
3:31 2yo has melt down
4:00 Place cake batter in cake pans
4:05 Glance across the kitchen and realized the baking powder was CORN STARCH!
4:06 Dump cake batter bake in bowl and mix in baking powder
4:15 Cut new parchment paper for cake pans
4:30 Place batter back in cake pans
4:30 Cake goes into oven
4:40 Baby needs fed
5:00 Cut and prep pumpkin
5:15 Realize I’m out of Cheddar Cheese for pumpkin!
5:29 Cake is finished baking
5:30 Start prepping ingredients for Pumpkin Stew
5:31 Husband arrives home but needs to send out work emails
5:32 Kids are fussy and screaming
6:00 Poblano peppers makes it into the oven for broil
6:01 Text friends to ask if they could arrive at 7:00 p.m.
6:05 Husband leaves to buy Cheddar Cheese
6:30 Stop to soothe fussy baby
6:45 Husband returns with Cheese
6:50 Pumpkin Stew assembled and placed in oven.
6:55 Guests arrive.

At this point I still need to assemble the cake and Poblano-Cucumber Salsa. Luckily it was our good friends Mike and Edlyn who were joining us for dinner, and since Mike is a professional chef he helped me whip everything into shape.

But this is where my confession is given — I planned to blog about the Vegan Coconut Cake, however with my afternoon, something just wasn’t clicking. I forgot that I had changed the icing when I made it before — instead of doing a butter cream, I had done a coconut milk glaze.  Midway through mixing the icing I remembered what I did and tried a compromise — a course correction, I call it.

Not all yummy cakes turn out looking like a beauty.

It didn’t work.

Instead I ended up with a slick icing that didn’t stick to well to the cake. On top of my distractions I had placed the cake on top of the stove, which was warm, and my icing melted.

The result was a cross between a flop and ugly — fuggly.

However this fuggly cake still tasted good, even with corn starch.