Ingredients
Scale
- 1 large head cauliflower, florets and stems (about 6 cups), reserve about 1 cup for roasting to garnish
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 celery stalks, chopped
- 1 carrot, peeled and grated
- 2 cloves garlic, peeled and smashed
- 1 (14.5 ounce) can white beans, rinsed and drained (I use cannellini beans)
- 1 quart reduced-sodium vegetable broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried leaves)
- 1 1-inch chunk Parmesan cheese
- salt and freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Parmesan cheese, finely grated (plus about 1/4 cup more for garnish – optional)
- 1 tablespoons flat-leaf parsley, chopped
- Salt and freshly ground black pepper to tast
Instructions
- Chop the cauliflower into florets into bite-size pieces, keeping some stems and discarding any tough parts.
- Heat the olive oil in a medium pot over medium heat. Add onion, celery and carrot. Saute for about 5 minutes.
- Add the cauliflower and garlic, and stir to coat.
- Add beans, broth, thyme and Parmesan cheese wedge and bring to a simmer, then reduce heat to low.
- Simmer on low for about 15 – 18 minutes, or until cauliflower is soft.
- Season with salt and freshly ground black pepper to taste.
- Purée with an immersion blender (or slightly cool and blend in a stand blender).
- Serve soup topped with roasted Parmesan Cauliflower croutons.
- Garnish with freshly chopped parsley.
- Preheat the oven to 450 degrees
- Rub the inside of a small oven safe casserole dish with extra-virgin olive
- Place the cauliflower florets in the baking dish. Drizzle the olive oil over the cauliflower and toss to coast evenly.
- Bake for 15-20 minutes, stirring halfway through. If the cauliflower is getting dried out – drizzle another tablespoon over it.
- Sprinkle with Parmesan cheese and broil for 3 to 5 minutes, until golden brown.
- Remove from oven and garnish with extra Parmesan cheese and chopped parsley.