Roasted Cauliflower Soup with Hazelnut Gremolata

White bowl of Cauliflower soup with lemony hazelnut topping.

Roasted Cauliflower Soup with Hazelnut Gremolata

This Roasted Cauliflower Soup with Hazelnut Gremolata is rich and creamy and decadent without being heavy. The creaminess comes from roasting the veggies and blending them to silkiness. Then another layer of texture and flavor is added with the lemony hazelnut gremolata. It is gluten free, plant based and can be made in less than an hour!

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Prep Time:10

Cook Time:30

Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: apple sausage stuffing, dairy free, easy soup, gluten free, gluten free dinner ideas, vegetarian, vegetarian dinner idea

Servings: servings

Calories: 360kcal

Author: Mollie

Ingredients

Cauliflower Soup

2 tablespoon Olive Oil
1 Head Cauliflower or one 2lb bag of Cauliflower florets
2 Shallots
4 Garlic Cloves
1 teaspoon Fine Salt, plus an extra pinch for roasting.
¼ teaspoon Ground Nutmeg
1 Lemon, juiced (about 2T)- save zest for topping
4 cups Chicken Stock (may substitute veggie stock)
1 tablespoon Butter
1 tablespoon Garlic olive oil

Hazlenut Gremolata

¼ cup Tiny, browned cauliflower bits
½ cup Toasted, unsalted hazelnuts, roughly chopped
1 tablespoon Lemon zest
1 tablespoon Finely chopped italian parsley
1 Pinch Coarse sea salt

Instructions

Soup

Preheat oven to 425℉.
Place Larger Cauliflower Florets on parchment lined baking sheet. Try to separate out the tiny cauliflower bits and put them together at the end of the baking sheet.
Add 2 Peeled Shallots and 4 garlic cloves still in their skin) to the baking sheet.
Drizzle everything with olive oil and sprinkle with a pinch of salt.
Pop it in the oven for about 30 minutes, or until cauliflower starts to brown, and tiny bits are very brown.
Add shallots, garlic and cauliflower (set aside tiny browned cauliflower bits) to a Vitamix, or other powerful blender.
Add 2 cups of chicken stock, and with lid on, turn blender on low, and increase speed until mixture is smooth.
Add lemon juice, salt, nutmeg and remaining 2 cups of chicken stock, and with lid on, blend again until silky smooth.
Pour entire mixture into a large stock pot and heat over medium high heat, stirring occasionally.
Once it starts to bubble, reduce heat to medium and add butter.
Stir butter until it is completely melted.
Ladle the soup into bowls and top with about 1 tablespoon lemony hazelnut gremolata. Drizzle with garlic olive oil.
Serve immediately and enjoy!

Hazelnut Gremolata

Combine hazelnuts, tiny browned cauliflower bits, lemon zest, Italian Parsley and coarse sea salt together in a small bowl. Use a fork, or fingers to mix it all together.
Top each bowl of soup with about 1 Tablespoon right before serving

Notes

Notes:

To keep this recipe vegetarian, substitute the chicken stock with veggie stock.
To make it vegan, use veggie stock in place of the chicken stock and coconut oil in place of the butter.
If you don't have a Vitamix or other high powered blender, you can use an immersion blender, potato masher, or ricer to puree the cauliflower, shallots and garlic. These methods might make the soup a little chunkier, or not as silky, but it will still be delicious!

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