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1 heads cauliflower, trimmed and cut into pieces Olive oil Kosher salt and pepper 1 TBLS butter 1 small onion, diced ¼ tsp. smoked paprika ½ tsp. ground cumin 15 ounces chicken stock or broth ½ cup walnut pieces, toasted 1 ½ cups half & half Walnut oil
Preheat oven to 400ºF. Place cut cauliflower on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-45 minutes until cauliflower is lightly browned and soft, periodically stirring.
In a soup pot over medium high heat, melt butter, add onion and seasonings and cook until onion is translucent. Add chicken stock, walnuts and roasted cauliflower. Stir to combine. Bring to a boil, reduce heat and simmer for 10-15 minutes. Allow to cool slightly. Place batches of the soup into a food processor and process until smooth. Pour each batch into a bowl and when all is processed, put soup back in the pan. Over medium heat pour in the half & half and stir to combine. When ready to serve, garnish with a few drops of walnut oil in each bowl.
Presented by: Valerie Taylor
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