For the Week 1 day 2 BM#48 , on 1 cuisine 3 dishes ( I chose French cuisine ) , I prepared roasted cauliflower and potato Bisque for dinner tonight. Bisque is a highly seasoned soup and belong to French origin.
Cauliflower – 1 big head
potato – 1 big
garlic cloves – 6 to 7
onion – 1 big
freshly ground pepper – 2 to 3 tsp ( adjust to taste )
salt – 1 1/2 tsp ( adjust to taste )
fresh basil leaves – handful
Olive oil – 4 tbsp
milk - 1 cup ( I used 2 % )
vegetable stock or water - 3 cups
Preheat the oven to 400 F. Cut cauliflower and potato into 2 inch florets. Toss them with little salt , pepper and oil and arrange them in the aluminum foil in single layer and bake for about 20- 25 mins until it is golden brown.
Mean while heat a large Dutch oven or heavy bottomed pot and saute the onions and garlic in olive oil. Add the vegetable stock , milk and bring to boil. Add the caulflower , potato mixture and basil leaves. Reduce the heat and simmer for about 10 – 15 mins.Use the immersion blender and puree the soup , add the remaining salt and required pepper and remove from heat. Serve it hot with a bread in the side.
It was a perfect dinner for a cold weather. Both my kids loved it.