Baked Cauliflower Soup Recipe


( for 4 people )

1 large cauliflower
1 tablespoon of İçim Butter
1/2 tsp nutmeg,
2 tsp extra virgin olive oil
1 onion
1 clove of garlic
800 ml vegetable stock
1 tsp dried oregano
1 tablespoon white balsamic vinegar
4 slices of stale bread
Grated İçim Kashar Cheese, for garnish


Preheat your oven to 220°C. Wash the cauliflower and remove the skins. Slice into small pieces and spread on a baking sheet lined with baking paper. Drizzle with olive oil. Season with grated nutmeg, salt and pepper. Mix on a baking sheet until all the cauliflower pieces are well coated and bake in the oven for 35-40 minutes. When the cauliflowers start to turn brown, remove them from the oven and let them cool. Set aside 1 teaspoon of the İçim Butter and heat the rest in a deep saucepan. Sauté onions and garlic until tender. Add the vegetable stock, oregano, and vinegar as well. Finally, add the cauliflower to the soup broth and wait a few minutes and remove from the heat. Wait another 2 minutes and smooth well with a blender. Season with salt and pepper and remove to the stove to reheat.

Heat the remaining İçim Butter in a saucepan. Bake the stale bread, which you cut into 2 cm sizes, with a pinch of black pepper until golden. Serve the soup with these bread crumbs.