Last Monday I made stock with my leftover turkey carcass. I did it overnight in the crockpot like I usually do and on Tuesday I strained it and put the rich golden brown elixir in the refrigerator. I figured I would make soup at some point using more leftover turkey and maybe some rice and veggies. But when the time came to make soup I found myself thinking about this small head of cauliflower I needed to use soon-ish. Then I got to thinking about roasting the cauliflower. And then I was thinking of what else would be good with the roasted cauliflower and I decided some smoked sausage would be a good addition and hmmm, how about making it cheesy too? I happened to buy a block of smoked Havarti and that would be mild yet add more smoky flavor. So, that folks is how my mind puts together recipe ideas!
Roasted Cauliflower Soup with Sausage and Cheese
1 small head of cauliflower
2 stalks of celery, chopped
1 cup of leftover home-fried potatoes (about 2 small Yukons)
6 cups of stock
1 tbsp cornstarch (if needed)
1 pkg of little smoked sausages (optional)
2 cups grated smoked Havarti
1 cup of half and half
1 tsp garlic powder
1 tsp smoked paprika
olive oil
kosher salt
black pepper
Preheat the oven to 400° and line a baking sheet with foil.
Chop the cauliflower florets from the core and slice the florets so you have 1/4” slices. Toss on the baking sheet in 1-2 tbsp of olive oil. Season w/ salt, pepper, garlic powder, and smoked paprika.
Roast until starting to brown, about 20 minutes, occasionally tossing and turning the florets.
Heat a tbsp of olive oil in your Dutch oven or large soup pot and saute the chopped celery. Season with salt and pepper. When the celery has softened add the roasted cauliflower and the leftover potatoes. The potatoes are mostly to add starch and texture so you could also use leftover mashed potatoes, or just dice a couple of small ones. Add the stock and bring to a boil. Lower to a simmer and cover.
When the cauliflower and potatoes are tender (this is where having the already cooked potatoes comes in handy because you’re not waiting for them to cook) puree the soup using a stick blender or in batches in a regular blender. If the soup is not quite thick enough you can make a slurry with the cornstarch and a little cold water and add it to thicken it up to your liking. Then add your half and half and heat through. Taste for seasoning. Add the little sausages and the grated cheese and heat through.
Now for the afterthoughts :
- Use diced kielbasa instead of the little sausages.
- Use a smoked cheddar or sharp cheddar to add more tang.