Ingredients
For the soup:
1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
2-4 heads garlic
2 teaspoons oil
1 tablespoon oil
1 onion, diced
2 teaspoons thyme, chopped (or 1 teaspoon dried thyme)
4 cups vegetable broth or chicken broth
1 tablespoon white miso paste (optional)
1/2 cup asiago, grated
1 tablespoon lemon juice
For the crunchy topping:
1 tablespoon quinoa (raw)
2 tablespoons panko breadcrumbs
1/2 tablespoon white sesame seeds
1/2 tablespoon black sesame seeds
1/2 tablespoon chia seeds
1/4 cup asiago, grated
salt and pepper to taste
2 teaspoons lemon zest
2 tablespoons parsley, chopped
Directions
For the soup:
- Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet.
- Cut the top 1/4 off the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.
- Roast in a preheated 425F/220C oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower half way through.
- Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
- Add the thyme and cook until fragrant, about a minute.
- Add the broth, roasted cauliflower and garlic, squeezed from the skins, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.
- Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute, before adding the lemon juice.
- For the crunchy topping:
- Heat the quinoa in a pan over medium heat until the quinoa starts popping, and then slows down until there is more than a second between pops, mixing continuously to prevent burning.
- Mix in the breadcrumbs, seeds, asiago and toast for a minute or two.
- Mix in the lemon zest and parsley before serving as garnish on the soup.
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