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Cauliflower Walnut Soup
3/4 cup walnuts, chopped
1 head cauliflower, chopped into florets
1 onion, finely chopped
3 cloves garlic, minced
1 (15.5 oz) can cannellini beans, drained
2 teaspoons dried rosemary
6 cups vegetable or chicken stock
Extra virgin olive oil, as needed
Kosher salt and freshly ground black pepper
Preheat oven to 350°F.
Spread walnuts out in a single layer on a baking sheet. Roast in oven until nuts appear darker and smell toasty, 5-10 minutes. Toss the walnuts around occasionally as they bake. Remove and set aside to cool.
Increase temperature to 400°F.
Toss chopped cauliflower with 2 tablespoons of olive oil and season with salt and pepper. Spread out evenly on a baking sheet, and cook until tender and lightly brown, 30-35 minutes.
Meanwhile, heat 2 tablespoons of olive oil in a large pot or dutch oven over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook one minute more.
Add cannellini beans and rosemary and cook 3 more minutes, stirring frequently. Add stock, roasted cauliflower and walnuts. Bring to a boil and let simmer for 20 minutes.
Use an immersion blender to puree soup, or remove to blender in batches to puree into smooth consistency. Season to taste with salt and pepper.
Garnish with creme fraiche or sour cream, and chopped walnuts, if desired. Enjoy!