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Cauliflower soup with parmesan crumbs
Cauliflower soup with parmesan crumbs
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
"Delicious and cozy winter soup, perfect with crusty bread."
Ingredients:
  • 1 head cauliflower, leaves discarded, stem trimmed
  • 36.40 gm olive oil, divided
  • 1 onion, sliced
  • 80g parmesan
  • 20.00 ml fresh flat-leaf parsley, finely chopped
  • 1 lemon, zest finely grated
Instructions:
  • Cut 1 cup of small florets from the cauliflower head and set aside. Coarsely chop the rest of the cauliflower, including the stem and core.
  • In a large heavy saucepan over medium heat, warm 1 tablespoon of oil. Add chopped cauliflower, onion, and 2 teaspoons of salt, cover, and cook for 15 minutes until onion softens. Pour in 5 cups (1.25L) of water, cover, and continue cooking for another 15 minutes until cauliflower is tender. Allow the mixture to cool before transferring to a blender and blending until smooth. Season with salt, reheat, and keep warm until serving.
  • - Preheat the oven to 200C (180C fan-forced) and line a baking tray with baking paper. - Place 8 mounds of parmesan on the tray, about 4cm apart, and flatten them with the back of a spoon to a thickness of about 8cm in diameter. - Bake for 6 minutes until the parmesan melts and turns pale golden. - Let it cool on the tray until crisp, then sprinkle with pepper. - Transfer the crisp parmesan to a bowl and break it into breadcrumb-sized pieces.
  • In a large heavy frying pan, heat 1 tablespoon of oil over medium-high heat. Cook the reserved cauliflower florets, tossing frequently, for 4 minutes until heavily browned. Transfer to a plate lined with paper towel and sprinkle with salt.
  • Serve the soup in bowls and top with cooked florets, parsley, parmesan crumbs, lemon zest, and a sprinkle of black pepper.

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