Caramelized Cauliflower x 2


It has been ridiculously cold in Ottawa lately (-40. -40!). So cold I’ve been reluctant to leave my house. So cold I cry when I got outside, and then the tears freeze. It’s obviously time for comfort food and for me, that’s caramelized cauliflower.

I have two recipes for you today, both which begin by roasting a head of cauliflower. Slice it thinly (1/2 cm wide), toss it with a bit of olive oil and salt, lay it on a parchment-paper covered baking sheet (the parchment paper isn’t necessary but helps with clean-up) and roast it for about 30 minutes at 450 degree F. You can actually stop right there too, and just eat the plain roasted cauliflower as a side – it’s DELICIOUS. But if you’re feeling like something more, these recipes are for you.


Caramelized Cauliflower Soup
Source: Sprouted Kitchen


  • 1 head of cauliflower, roasted as per above directions
  • 3 tsp olive oil
  • 1 large shallot, chopped
  • 1 clove garlic, minced
  • 3 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tbsp white balsamic vinegar
  • 1 cup of bread torn into 1″ pieces
  • ground pepper
  • 1/2 cup toasted hazelnuts, roughly chopped
  • fresh thyme leaves
  • grated Parmesan cheese (optional)


  1. While the cauliflower roasts, head 2 tsp of olive oil in a large saucepan. Saute shallot and garlic for about five minutes to soften. Add vegetable broth, dried thyme and white balsamic vinegar. Warm through.
  2. When the cauliflower is roasted, add it to to the broth and blend with an immersion blender until smooth. Taste for salt and pepper, and keep warm.
  3. To make the croutons, heat the remaining olive oil in a small pan. Add the torn bread, pepper and saute for 5-8 minutes until the bread is crispy and the edges are browned.
  4. Serve the soup topped with croutons, hazelnuts, fresh thyme leaves and grated Parmesan. Enjoy!

DSC00755Caramelized Cauliflower Risotto
Source: The Vegetarian Collection (Canadian Living)


  • 1 head of cauliflower, roasted as per above directions
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1 1/4 cups vegetable broth
  • 1 3/4 cups water
  • 1 large shallot, minced
  • 1 cup arborio rice
  • 1/4 dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped (optional)


  1. While the cauliflower roasts, bring broth and water to a boil. Reduce heat to low and keep warm.
  2. In a large saucepan, heat olive oil. Fry shallot, garlic and salt, stirring occasionally, until shallot and garlic are softened (about five minutes).
  3. Add the rice, stirring to coat and toast the grains. Add wine and cook, stirring, until no liquid remains (about one minute).
  4. Add the broth mixture a 1/2 cup at the time. Stir after each mixture until most of the liquid is absorbed before adding more. This should take about 20 minutes.
  5. Stir in the cauliflower, cheese and parsley.
  6. Serve and enjoy!

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