Best Sausage And Cauliflower Soup Recipe How To Make Sausage And Cauliflower Soup

Ingredients

1 large head cauliflower, cut into florets

3 tbsp. extra-virgin olive oil, divided

1 tsp. chili powder

Kosher salt

Freshly ground black pepper

1 lb. hot Italian sausage, casings removed

1 medium yellow onion, chopped

3 cloves garlic, minced

4 c. low-sodium chicken broth 

1 c. half and half

1 tsp. ground cumin 

1/2 tsp. ground coriander

Preparation

Step 1Preheat oven to 425°. On a large baking sheet, toss cauliflower with 2 tablespoons oil and chili powder, and season with salt and pepper. Spread into an even layer and roast until golden and tender, about 25 minutes. Step 2Meanwhile, in a large pot over medium heat, heat remaining 1 tablespoon oil. Add sausage and cook, breaking meat up with a spoon, and cook until no longer pink, about 8 minutes. Use a slotted spoon to transfer to a plate and keep warm. Drain all but 1 tablespoon of fat from pot. Step 3Return pot over medium heat and add onion. Cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add broth and half and half and season with cumin, coriander, salt, and pepper. (Set aside at this point if roasted cauliflower is not ready.)Step 4Once cauliflower is cooked, bring soup to a boil and add cauliflower, reduce heat and simmer for 10 minutes. Use an immersion blender or transfer soup to a blender and blend until smooth. If using a regular blender, stop and remove the lid a few times to let steam escape. Step 5Transfer soup back to pot and add sausage. Simmer 5 minutes to warm through.

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