Cauliflower appears, at first glance, to be the humblest of vegetables, too polite even to show off with a hint of color in its tightly bound florets.
But a long roast in a hot oven has the same effect on cauliflower as a few cocktails might on a normally shy person. The heat loosens it up and suddenly this veggie is anything but a wallflower. Its true personality tumbles forth—rich, earthy, sweet, and caramel-like—and the golden florets become the life of the party.
Purée them with broth, cream, and roasted onions, add a decadent swirl of truffle oil and you’ve got yourself a grand opener for a festive winter meal.
This cauliflower soup has only five ingredients, plus salt, pepper, and olive oil, and couldn’t be easier to make.
- 1 head cauliflower (about 1½ pounds florets), cut into small chunks
- 1 medium yellow or white onion, cut into wedges
- olive oil or olive oil spray
- 4 cups chicken or vegetable broth
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup heavy cream
- 1 tablespoon truffle oil, plus more for garnish
- Preheat oven to 450°F.
- Spread cauliflower and onion on a baking sheet and brush, drizzle, or spray with olive oil to coat thoroughly.
- Roast in preheated oven for 35 to 45 minutes, stirring once about halfway through, until cauliflower is tender and beginning to brown.
- In a stockpot, combine the cauliflower, onion, and broth. Using an immersion blender (or in batches in a countertop blender or food processor), purée the soup until smooth.
- Heat soup over medium-high heat to just below boiling.
- Stir in the salt, pepper, cream, and truffle oil. Taste, and add additional salt and pepper if needed.
- Ladle into soup bowls and garnish each with an extra swirl of truffle oil. Serve immediately.