Grilled Cauliflower Bisque

Grilled Cauliflower Bisque

This is the perfect winter soup, easy, quick and with the warming spices and smokey flavor from the grilled cauliflower it will keep your insides toasty.  This soup makes a great meal on it’s own with some crusty bread and salad or as a first course.  I served this with a grilled flatbread pizza topped with caramelized onions  and brussel sprout leaves ( recipe coming soon),  it was wonderful.  
This soup is vegan, I finish it with  full fat canned coconut milk instead of dairy.

Print recipe!!!

Grilled Cauliflower Bisque

Grill Pan
Blender or immersion blender

Serves 6-8
2 medium sized heads of cauliflower
3 Tbsp. canola oil
2 Tbsp. extra virgin olive oil
1 yellow onion, diced
2 gloves garlic, minced
1 tsp. salt
½ white wine
½ tsp. curry powder
½ tsp smoked paprika
½ tsp. caram masala
4 cups vegetable stock
4 oz. full fat canned coconut milk                                                                                         2 Tbsp. soy sauce

Cut the bottom off your heads of cauliflower to remove the bottom leaves.  Cut into 1 inch slices, this doesn't have to be pretty the soup is getting blended.

Turn grill pan on medium, brush cauliflower and grill pan with canola oil.  Place cauliflower on grill and grill until you have great grill marks.  Don’t worry about cooking it all the way through.

In a heavy bottom  sauteuse on medium add 3 Tbsp. canola oil and 2 Tbsp. olive oil. 

Add diced onion and minced garlic, cook until translucent, about 10 minutes.

Add salt and three spices,  cracked pepper to taste, toasted with the onion mixture for 3 - 5 more minutes.

Stir in grilled cauliflower,  saute a few minutes.  Deglaze with ½ cup white wine,  cook another few minutes to cook out alcohol.
Pour in 4 cups vegetable stock, to cover and simmer on medium until the cauliflower is tender, about 30 minutes.

When the cauliflower is soft add ½ cup coconut milk and soy sauce for creaminess and brightness. 

Let it cool for a bit if your using a blender, if your using an immersion blender - you can blend right in the pot.  Return to heat and check for seasoning.

Slice cauliflower 1 inch thick
Spice mix- smoked paprika, curry powder, caram masala
Make sure the stock is covering the Cauliflower
Blending Hot Soup- Take out top center cap of lid, cover with towel, only fill half way, start blending on low
Tips: If you don’t have a grill pan…  You can roast the cauliflower at 400 for 20 minutes

Caram Masala-  warm and sweet flavor spice blend  from North India,  typically black and white peppercorns, cloves, cinnamon,  cumin seeds & cardamom.   You can find it on the spice rack at your local supermarket.

This soup can be made the day ahead and reheated at a different time.  Freezes great. 


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