Roasted cauliflower soup with chimichurri and poblano creme fraiche
Roast
Roasting
I keep trying different variations of cauliflower soup since this is one of my favorite vegetables for a soup in the fall and winter. It so versatile and works well whether I pair it with chipolte peppers in adobo sauce and manchego cheese or just with cream and some parmesan. I usually simmer the cauliflower in chicken broth and vegetables before pureeing it, but wanted bring out the flavor of the cauliflower more for this one and chose to roast it instead. Since the resulting flavor was more pronounced, I had more leeway in stirring in a chimichurri without overpowering the cauliflower flavor and added a drizzle of creme fraiche incorporating a roasted pobano pepper and garlic. I served this as the first course at a dinner party last weekend with much success. One guest confessed that he had never cared for cauliflower but loved this soup.
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