Cauliflower Soup With Crispy Chorizo Bread Crumbs Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Toss the cauliflower florets with olive oil, salt, and pepper, then spread them on a baking sheet.
• STEP 3.Roast the cauliflower in the oven for 25-30 minutes, or until golden brown and tender.
• STEP 4.In a large pot, heat olive oil over medium heat. Add the onions and garlic, and sauté until softened.
• STEP 5.Add the roasted cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
• STEP 6.Using an immersion blender or regular blender, puree the soup until smooth.
• STEP 7.In a separate pan, cook the chorizo over medium heat until crispy. Add the breadcrumbs and cook for another 2-3 minutes.
• STEP 8.Serve the cauliflower soup in bowls, topped with the crispy chorizo bread crumbs.

Cooking Tips

• For extra flavor, you can add spices like cumin or paprika to the roasted cauliflower.
• If you don't have an immersion blender, be careful when blending hot soup in a regular blender. Allow it to cool slightly before blending in batches.
• You can make the chorizo bread crumbs ahead of time and store them in an airtight container. Just reheat them in a pan before serving.

Storage and Serving

• Leftover soup can be stored in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread or a side salad for a complete meal.