I picked up way too much cauliflower last week at the grocery store and my go to recipe is roasted with olive oil and capers. Today, i needed something different, since only 2 days ago we had the roasted type. Decided on a soup, and looking thru my spice cabinet i found a bottle of sesame seeds that sounded just perfect toasted and served on top of the soup with a little drizzle of truffle oil.
My husband had a spoonful and the first thing he said was" why don't you have a food truck serving something like this everyday? You would change this town forever!" LOL!!! Maybe one day hubby!!!
Printable Recipe - click here
1 large cauliflower, cut into small florets
3 leeks, white and light green parts only, cut into chunks
5 tablespoons olive oil, divided
1 shallot, chopped
48 oz vegetable stock (or you can do 32 oz vegetable stock and 16 oz milk)
salt and pepper to taste
3 tablespoons sesame seeds
black truffle oil
Preheat oven to 400F.
Toss cauliflower and leeks with olive oil, salt and pepper. Roast in preheated oven for 20-25 minutes, flipping veggies once.
Heat 2 tablespoons of olive oil in a large pot. Add shallots and cook until golden. Add roasted vegetables and stock. Bring to a boil. Cover and simmer for 30 minutes.
Use a immersion blender or a regular blender to cream soup. Season to taste.
In a small frying pan, over medium heat, toast sesame seeds. They should lightly pop, like popcorn. Toss seeds a few times to cook evenly. Remove from heat when browned.
Serve soup hot, drizzled with truffle oil and sprinkled with toasted sesame seeds.