recipe time with annabutt: roasted cauliflower soop!!

MOAR RECIPES MOAR FOREVER this one is easy but has a kind of long prep time so you might want to cook it earlier in the day and stick it in the fridge or whatever if you're going to be making it for reasons, otherwise you will spend all your time in the kitchen and none with your guests, oh noooo

IMPORTANT SIDE NOTE: this soup will probably make you shit like a demon about half an hour after you eat it so don't make it if your toilet is broken because you are gonna need it.

OKAY STUFF YOU WILL NEED:

- a big pot for making the soup in (a 3 qt pot is fine), doesn't need a lid
- a roasting pan
- two small heads of cauliflower, or one bigass one, whichevs, broken down into florets. You can use the stems too if you want, just cut them into small chunks
- olive oil
- seasonin' salt (whichever brand/flavor you prefer, i used Johnny's but Lowry's is good too)
- some buddah or more oil maybe even, if you wanna get all healthy about shit, damn
- four or five cloves of garlic, peeled and cut in half lengthwise
- one little onion, chopped
- about two cups of chicken broth (i used two cubesworth of boullion so that's fine too)
- a cup of milk or cream (cream is probs better but milk is fine too)
- a blender (IMMERSION BLENDERS ARE SO COOL GUYS YOU SHOULD PROBABLY GET ONE IF YOU LIKE COOKING A LOT, i used mine for this but a regular blender would be fine too)

INSTRUCTIONS:

step 1: PREHEAT YOUR OVEN TO 375 DEGREES, or if your oven is lame like mine, 400. prep your cauliflower by chopping it into florets and chunks. You can pretty much use your hands for this, but I use a knife too because it's more fun and easier and stuff. This can take some time so listen to some music while you're doing it. Toss the caulibits into a roasting pan. Drizzle olive oil over the cauliflower evenly and shake the pan a little to make sure everything is lightly coated. Then shake your seasoning salt over the cauliflower, making sure again to shake and make sure everything gets coated. This is important if you've got a lot of cauliflower because you want to make sure it's gonna cook and taste evenly!!

step 2: put your pan in the oven for 45 to 50 minutes. If you've got a ton of cauliflower i'd recommend going for the full hour and stirring it up halfway through to make sure it's roasting evenly. it will smell delicious.

step 3: while your cauliflower is roasting, prep your onion and garlic. chop the onion into little chunks and peel the garlic and cut it lengthwise. put it in a bowl. If you're using boullion for your broth now is a good time to make it. set that aside too.

step 4: when you've got like ten minutes left before you have to take your cauliflower out, grab your big pot and put some butter or more olive oil in the bottom of it, enough to coat the bottom. put it on medium-high heat so that your butter/oil melts and starts to sizzle. add the onion and garlic and stir that shit around so that it all gets coated, then let it cook, stirring every so often so it doesn't burn, until the onion starts to look clear and cooked through. once it's done cooking TURN OFF THE BURNER COMPLETELY.

step 5: once the cauliflower is done cooking, take it out of the oven and turn the oven off (safety first bitches).

HERE ARE THE INSTRUCTIONS FOR USING A REGULAR, COUNTERTOP BLENDER. if you're using an immersion blender, skip ahead to the next bolded part!! thx
(when i say "countertop blender" i'm talking the kind that looks like a big pitcher on a base, not a bowl with a mixing arm, that's a mixer and it'll get shit everywhere if you try and use that, don't do it)

step 6: put the onion & garlic from the pot into the blender. Add the roasted cauliflower (carefully, that pan's gonna be hot as motherfucker) and about half your broth. Put the lid on that fucker and pulse pulse pulse pulse pulse. Once it starts getting chunky and blended add more of the broth and the milk or cream. Blend it down some more until it's smooth and delicious-looking. If you're going to save it for later you can put it in some tupperware and stick it in the fridge until later, it'll keep just fine, nbd. if not, continue:

step 7: pour your soup back into the pot and turn the heat on to medium. heat that shit up. once it's hot, turn off the heat and pour it into some bowls and serve that shit. eat it up. yum

IF YOU WANNA USE AN IMMERSION BLENDER HERE'S WHAT YOU DO!!

step 6: take your pan of roasted cauliflower and add it to the pot right on top of the onion and garlic. add enough broth, just about enough to come up to the top of the cauliflower but a little less maybe because you can always add more. stick your blender on top of some cauliflowers and get to blending. you will start off doing it in chunks but eventually the consistency will get more smooth so you can just stir it around in there and blend everything nicely.

step 7: once it's all to the consistency you want, take the blender out, wash the blendy bit off and unplug it. don't burn your kitchen to the ground with your awesome new appliance. Then you can ADD THE MILK/CREAM, turn the burner back on to about medium heat and heat your soup up! once it's hot enough, turn it off and put it in some bowls and serve that shit. eat it up. yum

THIS RECIPE IS REALLY GOOD I HOPE YOU ENJOY IT AS MUCH AS I DO next time: probably more recipes for soup since i fucking love soup and it's like all i ever make anymore. OKAY ILU BYE