Filed Under: 30 minutes or more, Ages & Stages 1-2, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Fruit, Lunch, Pregnancy, Starter, Vegetables

Apple Cauliflower Soup with Lacy Parmesan Tuiles

Caramelized cauliflower and Golden Delicious apple soup is irresistible when garnished with crispy Parmesan tuiles

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October 7th, 2008

Recipe by Paula Bowman

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“Maybe I will like cauliflower when I’m older.”
Willow Skagos, 5, Regina

Servings
6
Prep Time
Prep: 35 min
On the table: 50 min
Ingredients
  • 1 head cauliflower, stems removed and cut into small florets (about 5 cups)
  • 1/4 cup olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 tsp chopped garlic
  • 1 Golden Delicious apple, peeled, cored and coarsely grated
  • 1/2 tsp chopped fresh thyme leaves, plus 1/4 tsp for tuiles
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tsp fresh lemon juice
  • 1 cupParmesan, finely grated
    • Directions
  • 1.

    Preheat oven to 400-deg. F.

  • 2.

    Toss cauliflower in 2 tablespoons oil and season with salt and pepper. Transfer to a parchment-lined sheet pan and roast, tossing occasionally, until tender and golden, about 25 minutes. Set aside; keep oven turned on.

  • 3.

    Meanwhile, heat remaining oil over medium heat in large saucepan and add onions and garlic. Season with salt and pepper and cook, stirring often, until onions are translucent, about 5 minutes. Add apples and thyme and continue to cook, stirring often until softened, about 3 minutes. Add cauliflower and broth, bring to a boil, reduce heat and simmer until tender, about 15 minutes.

  • 4.

    As soup simmers, toss Parmesan and 1/4 teaspoon thyme together; divide into 6 portions and sprinkle into thin rounds 2 inches apart on a parchment-lined sheet pan. Cook in oven until melted into lacy discs, about 6 minutes. Remove tuiles from parchment when cool enough to handle but still pliable and place over curve of rolling pin or bottle. Let cool.

  • 5.

    In a blender and working in batches, purée cauliflower mixture until smooth. Return to saucepan and stir in lemon juice and adjust seasoning. Reheat over medium heat, if necessary, and ladle into warm bowls. Garnish with crispy Parmesan tuiles.

  • 6.

    Cheese tuiles can be made using old cheddar too.

  • 7.

    For a chunkier soup, purée only half of the cauliflower mixture before returning to the saucepan.

    • Nutrients Per Serving
    Per serving: 209 calories, 14 g fat, 212 mg calcium, 570 mg sodium, 13 g carbohydrates, 2 g fibre, 9 g protein; excellent source of vitamin C and folate; good source of calcium.
    Apple Cauliflower Soup with Lacy Parmesan Tuiles
    Photo by Yvonne Duivenvoorden
    Food styling by Claire Stubbs
    Prop styling by Arren Williams
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