Creamy Cauliflower Truffle (Printer-friendly)

Smooth blend of roasted cauliflower and truffle oil with creamy texture and delicate seasoning.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets (approximately 28 oz)
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium Yukon Gold potato, peeled and diced

→ Liquids

05 - 4 cups low sodium vegetable broth
06 - 1 cup heavy cream

→ Seasonings

07 - 2 tablespoons olive oil
08 - 1 teaspoon sea salt, plus additional to taste
09 - ½ teaspoon freshly ground black pepper
10 - Pinch of grated nutmeg (optional)

→ Finishing

11 - 2 to 3 teaspoons truffle oil, to taste
12 - Fresh chives, finely chopped, for garnish

# How to Make It:

01 - Preheat the oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil and spread evenly on a baking sheet. Roast for 20 to 25 minutes until golden and tender.
02 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook 3 to 4 minutes until softened. Incorporate minced garlic and diced potato, cooking for an additional 2 minutes.
03 - Add roasted cauliflower to the pot. Pour in vegetable broth and bring to a gentle simmer. Cover and cook for 10 to 15 minutes, or until potato is very tender.
04 - Remove pot from heat. Using an immersion blender or countertop blender in batches, puree soup until completely smooth.
05 - Stir in heavy cream, optional nutmeg, sea salt, and black pepper. Warm gently over low heat without boiling.
06 - Ladle soup into bowls. Drizzle with truffle oil and sprinkle with finely chopped fresh chives before serving.

# Expert Tips:

01 -
  • It tastes expensive and complicated but comes together in under an hour with mostly pantry staples.
  • Roasting the cauliflower first adds a nutty sweetness that makes people ask what your secret is.
  • The truffle oil transforms it from weeknight soup to something you'd serve at a dinner party without breaking a sweat.
02 -
  • Don't skip roasting the cauliflower because steaming or boiling it will give you a flat, bland soup without that sweet caramelized depth.
  • Add truffle oil at the very end, never during cooking, or the heat will strip away all its aroma and you'll just taste oil.
  • If the soup is too thick after blending, thin it with a splash of broth or cream instead of water, which would dilute the flavor you worked to build.
03 -
  • Reserve a few small roasted cauliflower florets before blending and use them as a garnish for texture and visual appeal.
  • If you don't have an immersion blender, let the soup cool slightly before blending in batches so you don't blow the lid off and coat your ceiling in hot puree.
  • A tiny drizzle of good balsamic vinegar on top right before serving adds a surprising brightness that makes the whole bowl sing.

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