Hey, it’s been awhile, hasn’t it?

I could tell you it’s because I’ve been so busy (which I have) or because I’ve been reading so many good books lately (also true), but that’s not the real reason. I have this tendency as a blogger to not post as often as I could because I’m afraid the recipe isn’t perfect enough yet. Let’s take this roasted cauliflower soup for example. It tastes delicious but at first I thought I can’t post this yet because I can’t give you exact measurements for everything. I don’t know exactly how much cauliflower I use or exactly how much thyme, for example. But here’s the thing. That’s not how I cook. I measure things that really need to be measured and I go by sight for other things, and I think that is how a lot of people cook too. So rather than waiting until I have a chance to measure all of the ingredients perfectly, I’m giving myself permission to share non-perfect recipes. Recipes that are partially made by look and feel and taste. Otherwise there are a lot of recipes like this that will never be shared (and I do want to share them).

I think because of the all important sounding publish button on a blog sight, it often feels like a food blog needs to contain recipes that have been tested over and over again until they’re perfect, and there are wonderful sites like that (looking at you, Smitten Kitchen). I like to think of my site more as a collection of handwritten recipe cards that I’ll pass on to friends and family.

So from one non-perfect cook to another, here’s my roasted cauliflower soup that I cook with white beans and potatoes and tastes like pure comfort in a bowl. Serve with bread or croutons and you won’t regret it.

Print Recipe

Roasted Cauliflower Soup

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Roasted cauliflower blended with gold potatoes and white beans for a comforting and filling soup.

Ingredients

• One medium head of cauliflower
• 4 or more cloves of garlic (do not peel)
• Extra virgin olive oil
• 2 tablespoons butter
• 1 large onion, sliced
• 2 carrots, sliced
• Large pinch of salt
• Freshly ground black pepper, to taste
• 2 sprigs of fresh thyme, leaves removed or a couple shakes of dried thyme leaves
• 1 large or two medium gold potatoes, peeled and cut into large chunks
• 1 (15 oz) can of great northern beans, drained and rinsed
• 5 cups of water
• 1 tablespoon of lemon juice or more to taste

Instructions

1

Preheat oven to 425. Chop cauliflower into large bite size pieces and spread on the pan. Add the garlic (peels on!). Drizzle everything with olive oil and sprinkle with salt. Bake for 20 - 24 minutes or until tender and browned. Toss after 15 minutes or so.

2

While the cauliflower roasts, melt the butter in a large pot over medium low heat. Add the onion and carrots. Sauté for about 5 to 7 minutes. Add the salt, pepper, potatoes, and beans. Sauté another minute or two. Add the water and bring the water to a boil. Partially cover and let it gently simmer.

3

Sometime during this process the cauliflower and garlic will be done. Carefully remove the garlic peels and discard. Add the garlic and cauliflower to the pot. Let the soup simmer, partially covered for 15 to 20 minutes.

4

Once everything is tender, purée the soup with an immersion blender (or stand blender). Add the lemon and taste to see if it needs more salt or pepper. Enjoy!

Notes

This soup is excellent leftover too.