The month of December is typically a time when we crave hot and hearty comfort foods. But comfort food doesn’t have to mean high calories, and hearty can still mean heart-healthy.
This recipe from Elite Jakob, a Reisterstown based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To,” will satisfy your winter appetite while keeping you physically fit.
For more recipes from Jakob, a native of the Israeli city of Ra’anana, visit her website, iliveinmykitchen.com and follow her on Instagram and TikTok @iliveinmykitchen.
Roasted Cauliflower Soup
Ingredients
- 1 head cauliflower cut to 2-inch florets
- 2 Tablespoons olive oil
- Pinch sea salt
- 2 large red onions cubed
- 2 Tablespoons olive oil
- 3 garlic cloves crushed
- 2 containers chicken/veggie broth
- 1 teaspoon sea salt
- fresh black pepper
- 1/4 teaspoon nutmeg or cumin
- 1 lemon juice only
- 2 Tablespoons butter or olive oil
Instructions
- Line a cookie sheet with parchment paper or foil.
- Place the cauliflower florets on the cookie sheet, add oil and salt and toss gently using your hands, just enough to coat the cauliflower with the oil.
- Bake at 425 for 20-30 minutes or until the cauliflower edges turn brown.
- While the cauliflower bakes, sauté the onions with the olive oil in a soup pot for 5-8 minutes until golden and translucent.
- Add the garlic cloves and sauté for 1 minute more.
- Add to the pot the roasted cauliflower (leaving 4-5 small florets for garnish), broth, salt, pepper, and nutmeg. Bring to a boil.
- Lower the heat, cover, and simmer for 20-30 minutes.
- Transfer in batches to a high-speed blender (best results) and add 2 tablespoons butter (or olive oil) and process until very smooth and light in color. Adjust seasoning as you like.
- Garnish with a cauliflower floret and serve hot!
Dara Bunjon talks with cook, writer and television host Monti Carlo about her new cookbook, "Spanglish: Recipes & Stories," and more.
At a time of economic uncertainty, Yossef's Laffa-Milia, a new kosher restaurant in Owings Mills is thriving.
This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.
While Philly cheesesteaks invade Charm City, Boardwalk Fries opens in Middle River. Randi Rom shares a roundup of local restaurant news and notes.