Tuesday, October 18, 2016

Tuscan Roasted Cauliflower Soup

Tuscan Roasted Cauliflower Soup

1/2 tsp  Wegmans Tuscan Seasoning Shak'r **
1 Tbsp  Wegmans Pure Olive Oil
2 pkgs (12 oz each)  Food You Feel Good About Cleaned & Cut Cauliflower Florets
Salt and pepper to taste
1 carton (32 oz)  Food You Feel Good About Vegetable Culinary Stock
Italian Classics Grated Parmigiano Reggiano (Cheese Shop), for garnish

Preheat oven to 350 degrees. Add Tuscan seasoning and olive oil to large bowl; mix to combine. Add cauliflower florets; toss to coat.

Arrange cauliflower in single layer on parchment paper-lined baking sheet. Roast 35-45 min, turning halfway through, until browned and tender. Season to taste with salt and pepper.

Add roasted cauliflower and vegetable stock to stockpot. Bring to a boil on HIGH; reduce heat to LOW; simmer 5-8 min until cauliflower is soft.

Puree soup to desired texture; season with salt and pepper. Garnish with grated cheese.

from Wegmans

** I didn't have the seasoning but I found this recipe and made my own

Tuscan Seasoning
2/3 cup oregano
6 Tbsp kosher salt
5 Tbsp paprika
4 Tbsp ground fennel
4 Tbsp garlic powder
3 1/2 Tbsp dried minced onion
2 Tbsp cayenne pepper
3 Tbsp sugar

Note:  I made 1/4 of the seasoning recipe and it made a lot.  I didn't have fennel so I left it out and roughly did the 1/4 of each ingredient and it came out fine.  The cauliflower was so good we had to have lots of samples.  Good thing I had a huge cauliflower.

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