Roasted Cauliflower & Leek Soup With Meyer Lemon An

Name: Roasted Cauliflower & Leek Soup With Meyer Lemon And Crispy Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package 12 Oz. Package Of Frozen Cauliflower Florets (Or Sub 1 Large Head Of Cauliflower, Trimmed Of Green Leaves And Broken Down Into Florets); Olive Oil Spray; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Ground Coriander; 1 whole Meyer Lemon (half This Amount If Using Regular Lemon), Washed And Quartered; 6 Tablespoons Olive Oil, Divided; 2 Leeks, Trimmed, White Parts Only, Thinly Sliced; 2 cloves (Small) Garlic Cloves, Peeled And Minced (half This Amount If Clove Is Large); 2-1/2 cups (or A Bit More For Thinning) Vegetable Or Chicken Stock; 1/3 cups Capers; Kosher Salt And Freshly Ground Black Pepper, To Taste; 1 dash Cognac, Optional; Parmesan Cheese, For Grating Over The Top, If Desired

Servings: persons

1 package 12 Oz. Package Of Frozen Cauliflower Florets (Or Sub 1 Large Head Of Cauliflower, Trimmed Of Green Leaves And Broken Down Into Florets)
Olive Oil Spray
1/2 teaspoons Kosher Salt
1/2 teaspoons Ground Cumin
1/2 teaspoons Ground Coriander
1 whole Meyer Lemon (half This Amount If Using Regular Lemon), Washed And Quartered
6 Tablespoons Olive Oil, Divided
2 Leeks, Trimmed, White Parts Only, Thinly Sliced
2 cloves (Small) Garlic Cloves, Peeled And Minced (half This Amount If Clove Is Large)
2-1/2 cups (or A Bit More For Thinning) Vegetable Or Chicken Stock
1/3 cups Capers
Kosher Salt And Freshly Ground Black Pepper, To Taste
1 dash Cognac, Optional
Parmesan Cheese, For Grating Over The Top, If Desired

1
Preheat oven to 375 F.
2
Spread the cauliflower florets onto a large rimmed sheet tray that you've lined with parchment paper or a Silpat. Spray generously with olive oil spray. Combine salt, cumin and coriander in a small bowl, then sprinkle it over the cauliflower. Cut lemon into quarters, and add to the baking sheet too.
3
Put pan into the oven. Roast for 20 minutes, until cauliflower is completely tender and golden brown in places.
4
While the cauliflower is roasting, heat 2 tablespoons of the olive oil in a heavy-bottomed pot over medium heat. When oil is shimmering, add the sliced leeks, and cook, stirring from time to time, until leeks have softened and begin to caramelize. This will take about 10 minutes. Add garlic, and cook for another 2 minutes. Turn the heat down to low until the cauliflower comes out of the oven.
5
When fully roasted, add the cauliflower into the leeks, then carefully squeeze in the juice from the roasted lemons (they will be hot so be careful). Stir to combine, then add the stock. Raise the heat to medium, and allow the soup to come to a gentle boil.
6
Using an immersion blender, or working in batches with a regular blender, puree the soup completely. Add more stock as needed to thin to desired consistency. Lower heat to simmer again.
7
To make the crispy capers: In a small skillet, heat 1/4 cup of olive oil over medium high heat. Drain capers, then carefully add them into the hot oil (they will sizzle and spatter so be careful). Fry, stirring from time to time, for about 3 minutes, until capers are beginning to crisp up. Transfer capers to a paper towel to drain.
8
Add the oil from the capers into the soup, along with a splash of cognac. Stir one final time. Taste for seasoning, adding salt, pepper and more lemon juice as needed.
9
To serve, ladle soup into bowls, add a healthy grating of Parmesan cheese (if using), and a handful of the fried capers.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 package 12 Oz. Package Of Frozen Cauliflower Florets (Or Sub 1 Large Head Of Cauliflower, Trimmed Of Green Leaves And Broken Down Into Florets), Olive Oil Spray, 1/2 teaspoons Kosher Salt, 1/2 teaspoons Ground Cumin, and more.

Yes, Roasted Cauliflower & Leek Soup With Meyer Lemon And Crispy Capers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Cauliflower & Leek Soup With Meyer Lemon And Crispy Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions