- 1 large head of cauliflower
- 1 sprig thyme
- 1 sprig rosemary
- olive oil
- pepper and salt to taste
- 100 ml dry white wine
- 1 onion
- 3 garlic cloves
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 liter vegetable stock
- 1 baguette
- soft cheese of your choice (we’ve used French Langres)
Kitchen equipment needed
- large pan
- oven tray lined with parchment paper
- wooden spoon
- immersion blender / hand blender
Preparation — 20 minutes
PRE-HEAT the oven to 200 degrees celsius or 390 degrees fahrenheit.
CUT the cauliflower head into pieces, it doesn’t really matter how you do this, you’re going to blend the soup anyway. PEEL and dice the onion and garlic cloves and set aside.
PLACE the cauliflower pieces onto the baking tray, along with olive oil, thyme, rosemary, pepper and salt. BAKE in the oven for about 15 minutes, depending on the size of the cauliflower pieces. They should be browned, but not too dark.
Cooking the cheesy cauliflower soup — 10 minutes
PUT the large pan on medium heat and saute the onions in a dry pan for 3 minutes, after one minute also add in the chopped garlic and smoked paprika. POUR in the white wine and let it cook for a few minutes.
ADD vegetable stock, bay leaf and roasted cauliflower from the oven (without rosemary and thyme) and let it simmer on low heat until the cauliflower and onion are fully cooked. REMOVE the bay leaf and USE your immersion blender to create a smooth soup and season with pepper and salt.
POUR the cauliflower soup into bowls and place 2 slices of baguette on top. Top them off with the soft cheese and set in the oven on grill setting for a few minutes. Or without grill setting, until the cheese has melted. Enjoy!