Roasted Cauliflower Soup with Coriander
Preheat an oven to 350ºF. Place the cauliflower in a baking pan. Drizzle 2 tablespoons of the olive oil onto the cauliflower, sprinkle with salt and pepper and toss to coat lightly. Bake in the oven until tender, 45 minutes.
In the meantime, place the bread on a baking sheet in a single layer. Drizzle with the olive oil and sprinkle with salt. Bake in the oven, tossing occasionally, until golden and crispy, 10 to 12 minutes. Reserve.
Heat a small frying pan over medium high heat. Add the coriander seeds and toss constantly until they smell fragrant, 30 seconds. Place the coriander seeds in a electric coffee or spice grinder and pulverize.
Heat the remaining 2 tablespoons olive oil in a large soup pot over medium heat. Add the onions and coriander and cook, stirring occasionally, until the onions are soft, 10 minutes. Add the cauliflower, chicken stock and enough water just to cover the cauliflower by 1-inch. Bring to a boil and simmer 10 minutes. Remove from the heat and let cool.
Puree the soup in a blender until very smooth. Add the half-and-half and season with salt and pepper. If the soup is too thick, add water to correct consistency.
To serve, heat the soup and ladle into bowls. Garnish with torn croutons and serve immediately.
2 heads cauliflower, cut coarsely
4 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon coriander seeds
1 large yellow onion, diced
3 cups chicken stock
½ cup half and half
2 cups torn bread cubes, ¾-inch pieces
2 tablespoons extra virgin olive oil