Curried Roasted Cauliflower Soup

I wasn’t always a fan of cauliflower. In fact, I can’t really say I am a huge fan of this white vegetable to this day. If it’s in front of me, I’ll eat it, but give me a choice between, say, cauliflower and broccoli, broccoli would kick cauliflower’s ass any day in my books.

Perhaps it was its strong taste of it growing up that threw me off. Or perhaps it was the fact that all through middle and high school sex ed classes, we were constantly reminded that genital warts resemble the cauliflower. Nothing like a delicious plate of genital warts…gross!!!

Whatever the case, I’ve come to terms with the cauliflower, and realized just how amazing it is roasted. (But you really can’t go wrong with any vegetable roasted.) The flavours become concentrated, and the exterior starts to caramelize, resulting in an awesome and delicious crunch. It makes for an even flavourful vegetable for soups.



I came across this recipe for Curried Roast Cauliflower Soup from Martha Stewart and decided to give it a whirl. It’s nice, but not great. The flavours could be stronger, and I would definitely reduce the amount of water used (unless you like your soup watery!). The concept is nice, but it’s disappointing that the recipe falls short, but I’ll definitely be taking this soup recipe back to the drawing boards and making tweaks of my own.

Makes for a nice quick lunch with toast and cheese!