This creamy, silky soup is going to change your life! And the way you think about cauliflower (it’s not just for dipping into ranch!). Rosemary and white beans are a match made in heaven, and adding roasted cauliflower to the mix is a creative and nutritious way to add more vegetables to your lunch or dinner. I served mine with pan-seared wild cod. You’re missing out if you don’t make this ;)
1 head cauliflower, rinsed and divided into florets
Pinch of salt
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, diced
1 15 oz. can White Beans (Cannellini), drained and rinsed
3 cups water
¼ teaspoon ground black pepper
Pinch of freshly grated nutmeg
2 sprigs of fresh rosemary, finely chopped
Preheat oven to 425˚ F. Toss cauliflower, 1 tablespoon olive oil, and salt on baking sheet, and roast for 20 minutes.
Meanwhile, heat 1 tablespoon olive oil in Dutch oven over medium-low heat and sauté onions for 15 minutes. Add garlic and sauté for 2 minutes.
Remove cauliflower from oven and add to Dutch oven, stirring ingredients for another 3 minutes. Add beans, water, and fresh rosemary. Simmer for 5 minutes.
In small batches, blend soup until creamy with a blender. Season with pepper and nutmeg. Return to heat on low until ready to serve.