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Prep
Difficulty
Easy
Time
Estimate
1 hour
Toss the cauliflower and onion chunks with olive oil and roast in the oven. On a separate baking sheet, cut the polenta into chunks, toss with oil, salt and spread out on a baking sheet to crisp up at the same temperature 400 degrees. Meanwhile, prepare the salad ingredients, but save the dressing for just before serving. Once the cauliflower and onions are tender, place in the blender and whip into soup. Warm the soup back up. Serve the soup and salad, each can be topped with the Polenta Croutons as desired.
These are slightly addictive and a cinch to make, they just take their time in the oven. Use a tube of polenta or leftover polenta that you have chilled. Omit the parmesan cheese or use nutritional yeast if you want these to be dairy free.
By slow roasting the cauliflower the natural sweetness comes out. Since there are only a few ingredients in this soup, use a high-quality flavorful broth, homemade if possible.
Shredded kale tossed with a yogurt caesar dressing. Sprinkle in crusty bread croutons, homemade or store-bought or try making your own Polenta Croutons for a gluten-free option. To make this vegetarian use Annie’s vegan Worcestershire sauce.
