This head of cauliflower weighed about 5 pounds!

What to do when you get cauliflower bigger than your daughter’s head? Make soup! There are so many different ways to go about this: first, I envisioned a creamy, nutmeg-laced dish, but it was far too heavy for the unseasonably warm weather we’ve been enjoying this winter. Instead, I roasted the florets along with some garlic cloves, sauteed a few shallots in a big pot, and added smoked paprika. When the cauliflower was carmelized and golden brown, I put that in the pot, covered it with chicken stock, and cooked it until the cauliflower was fall-apart tender. Then it was ready to turn into a silky puree, only needing a touch of salt and pepper to bring out the smoky sweet flavor that roasting begets.

Chiquilin smoked paprika from Spain inparts rich flavor

 Roasted Cauliflower and Smoked Paprika Soup 1 head cauliflower, core removed, cut into florets3 garlic clovesolive oilsalt and pepper2 shallots, diced1 tablespoon smoked paprika4 cups good-quality chicken stock, plus additional 1 cup to adjust consistency, as needed Heat oven to 375 degrees. Toss cauliflower florets and garlic in olive oil, salt and pepper, spread out on a baking sheet and roast in oven until florets turn golden brown, about 15 minutes. 

 Remove soup from the pot to a food processor or blender, working in batches if neccessary. Puree the cauliflower mixture until smooth, adding additional stock if needed to adjust consistency. Return puree to pot, reheat and season with salt and pepper to taste.