Ingredients
1 large head cauliflower (about 2 lb.), chopped into bite-size florets
Olive oil cooking spray
Salt and pepper
1 tsp. each granulated garlic and granulated onion
3 tbsp. olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 large stalk celery with leafy top, chopped
4 cloves garlic, chopped
2 scant tbsp. fresh thyme leaves (stripped from 7 to 8 sprigs)
¼ to 1/2 tsp. white pepper
A little freshly grated nutmeg (about 1/8 tsp.)
1 quart vegetable stock
4 oz. cream cheese, cut into 1-inch pieces
½ to 3/4 cup finely grated Parmigiano-Reggiano
Preparation
Step 1
Preheat the oven to 550°
Step 2
Line a small baking sheet with parchment paper or foil. Scatter about a third of the cauliflower on the sheet; spray with cooking spray. Season with salt, pepper, and the granulated garlic and granulated onion. Roast until tender and browned in spots, 17 to 20 minutes.
Step 3
In a large pot, heat the oil, three turns of the pan, over medium-high. Add the chopped onion, carrot, celery, garlic, thyme, white pepper, nutmeg, and the remaining cauliflower; season. Cover and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the stock. Cover and bring to a boil. Cook until the cauliflower is tender, 12 to 15 minutes. Add the cream cheese; stir until it melts. Using an immersion blender, or working in batches in a standard blender, puree the stoup. Stir in the Parm. Serve the stoup in bowls and top with the roasted cauliflower.
