Rachael Ray's Roasted Cauliflower Soup and Parsley Salad Bruschetta

If you are trying to maintain a healthy diet, try this creamy and satisfying soup from chef Rachael Ray. Filled with fresh veggies and healthy fat, you can feel good knowing you're giving your body the nutrients and vitamins it needs.

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1 Large bulb of garlic
2 tbsp Extra virgin olive oil for soup
3 tbsp Extra virgin olive oil for salad
Salt and peper
2 heads Cauliflower cut into florets
Olive oil spray
1 tsp White pepper
1/4 tsp Freshly grated nutmeg
1 Large or 2 medium onions (chopped)
1 Large bay leaf
Small bundle of fresh thyme and parsley stems (tops will be used in salads)
1/2 cup Dry white wine (optional)
1 Chunk of rind of Parmigiano-Reggiano cheese (optional)
1 quart Vegetable or chicken stock
1-2 cups Water
1/2 cup Cream
1 cup Packed (flat leaf parsley tops)
2 Small ribs of celery heart with leafy tops (thinly sliced on bias)
1/2 Small red onion (thinly sliced)
3 tbsp Capers in brine (drained)
Juice of 1 lemon
Crusty white peasant or Italian style bread

Preheat oven to 425°.

Cut off the end of garlic bulb and drizzle the extra virgin olive oil onto garlic. Season with salt and pepper.

Wrap the garlic in a foil pouch. Place in oven and roast for 45 minutes.

Place the cauliflower on a large baking sheet and coat with olive oil spray. Season with salt, pepper, and freshly grated nutmeg.

Roast cauliflower in oven for 30 minutes or until it's tender.

Heat a large soup pot over medium-high heat. Sprinkle extra virgin olive oil into pot and move pot until its bottom is layered with extra virgin olive oil.

Add onions, bay and herb bundle, salt and pepper.

Let mixture soften for 5-7 minutes. Then add the wine and evaporate.

Add rind and stock. After, throw in a cup of water.

Bring the mixture to a boil and then reduce heat to a simmer.

When cool enough to handle, remove garlic from skins and mash into paste.

Add garlic to soup with cauliflower reserving a few small florets for garnishing soup.

Simmer cauliflower in stock for 10-15 more minutes.

Combine parsley, celery, onions, capers, and dress mixture with lemon juice and 3 tablespoons of extra virgin olive oil.

Slice bread into 1/4 inch and grill on panini press or char over flame. Cut bread into small portions and top with salad so the bread can soak.

Remove herbs and rind from soup. With immersion blender, puree soup.

Stir in cream and adjust seasoning.

Serve soup garnished with small florets and add an extra drizzle of extra virgin olive oil, with parsley salad bruschetta alongside.