Roasted Cauliflower Soup with Browned Butter Crabmeat
- Total Time: 45 minutes
- Yield: 4-6 1x
Notes
This roasted cauliflower soup is great for cold or rainy days or any time you are craving some Louisiana crabs!
ABOUT THE DISH
When Jared Austin isn’t piloting boats down the Mississippi, you can find him cooking up a storm for friends and family. We asked Jared to join us for our 2021 Cook-Off for the Coast, which was held virtually due to the pandemic. A born and bred New Orleanian, Jared uses the seafood of his childhood and the Crescent City Farmers Market for inspiration for this dish. This dish is great for cold or rainy days or any time you are craving some Louisiana crabs!
RECIPE
Ingredients
Ingredients
Cauliflower Soup
- 2 heads cauliflower
- 1 large yellow onion
- 3 celery stalks
- 4 garlic cloves, peeled
- 5–6 sweet peppers (red, yellow, and/or orange)
- 1 russet potato
- 2 quarts vegetable stock
- 1/4 cup heavy cream
Browned Butter Crabmeat
- 1/2 stick of butter
- 8 oz Louisiana crabmeat (picked clean of shells)
- 1 Tbsp. chopped fresh parsley
- Salt and pepper to taste
Gremolata
- 2 Tbsp. olive oil
- 2 cups coarse breadcrumbs
- 1 Tbsp. lemon zest
- 1/4 cup minced fresh parsley
- 1Tbsp., garlic, finely minced
- 1 Tbsp. Parmesan cheese, grated
Instructions
- Cut cauliflower, potato, onion, celery, and sweet peppers into similar sized pieces. Toss with garlic, olive oil, salt, and pepper. Spread in a roasting pan or rimmed baking sheet and roast in a 400 degree oven for 25 minutes or until vegetables are fork tender and some pieces are partially browned. Put roasted vegetables into a stock pot with one quart of heated stock and blend until smooth. Add additional stock as needed to get to your desired consistency. Finish with heavy cream. Serve with crabmeat and gremolata. (See next steps.)
- In a silver bottom pan, heat butter on medium until it foams. When the butter is fragrant and starts to turn brown, remove from heat and toss in crabmeat, parsley, salt and pepper until thoroughly coated.
- Toast breadcrumbs in a pan with olive oil over medium heat until crispy. In a small bowl, toss with the lemon zest, parsley, garlic, and Parmesan.
Heat soup and ladle into individual bowls, topping each with a scoop of the crabmeat mixture and a sprinkling of gremolata.