I can easily say that this year we ate cauliflower more than any other vegetable. And that wasn’t just because the majority of the year we were living on an island and it was one of the only vegetables that were consistently available, but also because until the beginning of 2015 I didn’t know how versatile it was. I think the turning point for me was this Cauliflower Steak Sandwich that I adapted from a small restaurant in Chicago.
To me, the sweet and somewhat bitter flavors of this winter vegetable still remind me of home. I am in the process of perfecting some of my mother’s celery root recipes and plan to share them sometime in the future. However for this soup, with a whooping 2-roasted garlic bulbs, it is as important as the other two main ingredients. And surprisingly, it does a really good job elevating the flavors of cauliflower and celery root rather than taking over the whole soup. But, wait. I think the best part of this celeriac and cauliflower soup is the roasted shiitake mushrooms on top. After sprinkled with a little bit of olive oil, salt, and black pepper, it takes less than 20 minutes to roast them. My whole family was blown away about how well it paired with the soup. We loved it so much so that lately I have been topping pretty much all our breakfast dishes (i.e. our morning toast (spread with a little cream cheese), savory oatmeal, and eggs) with roasted shiitake mushrooms. Seriously, if you like mushrooms, it is addictive. Once you try it, I guarantee you will want to make more of it for snacking as you are making dinner.
Other Soups You Might Like
Turkish Lentil SoupFrench Lentil SoupRoasted Kabocha Squash Soup with Sesame SeedsDairy Free Sweet Potato Soup Recipe
Other Healthy Cauliflower Recipes You Might Like:
Roasted Cauliflower Lentil SaladVegan Cauliflower RisottoCauliflower au Gratin RecipeIndian Cauliflower CurryRoasted Cauliflower Sandwich
Adapted with minor changes from Amy Chaplin’s cookbook: At Home in the Whole Food Kitchen.
