Serves: 6
Ingredients
6 cups cauliflower florets (1 medium-sized head cauliflower)
1 ½ cups peeled & diced Yukon Gold potatoes (about 1 large potato)
2 tablespoons TAO Herbs de Provence Infused Olive Oil
2 tablespoons TAO Neapolitan Herb Balsamic
32 ounces bone broth
1 tablespoon Edmond Fallot Burgundy Mustard
1 ½ cups grated Comté cheese (approx. 6 oz.)
½ cup heavy cream (optional)
1/4 teaspoon black pepper blend or to taste
1 Teaspoon sea salt or to taste
1 large shallot, sliced and separated into rings
½ cup Tao Extra Virgin Olive Oil for cooking shallots
Optional Garnish: fennel pollen, poppy seeds, TAO Herbs de Provence Infused Olive Oil
Directions
To Roast the Cauliflower
Preheat oven to 450˚ F, then line a large baking sheet with parchment paper.
Add cauliflower florets and diced potatoes. Drizzle with Herbs de Provence olive oil and toss well to combine. Roast for 10 minutes, drizzle with TAO Neapolitan Herb Balsamic, and stir to combine.
Roast for 10-15 minutes or until diced potatoes and cauliflower florets are soft and golden brown. Remove from oven.
To Prepare the Soup:
Place roasted cauliflower florets and diced potatoes in a food processor with 2 cups of chicken stock and puree, adding more stock as necessary until very smooth.
Place any remaining stock in a large saucepan along with the cauliflower-potato puree. Bring to a boil, and then reduce heat to medium.
Add Edmond Fallot Burgundy Mustard, salt and pepper, and heavy cream if using. Heat thoroughly, add Comté cheese, and stir until the cheese is melted.
Reduce heat to low while you prepare frizzled shallots.
To Prepare the Frizzled Shallots:
Carefully heat ½ cup TAO extra virgin olive oil over high heat (keep a lid nearby, in case oil overheats) until hot enough to brown a shallot ring in approx. 5-7 seconds.
When oil is hot enough, carefully add half of the shallot rings to the hot oil and brown, stirring as needed with a wooden spoon; Remove with a slotted spoon and transfer to a paper-towel-lined plate.
Repeat with the remaining shallot rings.
To Serve:
Serve warmly garnished with frizzled shallots and a TAO Herbs de Provence Infused Olive Oil drizzle. For added color and flavor complexity, sprinkle with fennel pollen and poppy seeds.