Taro in a savory dish? You don’t see it very often, but trust me, it can be delicious! Together with cauliflower, they make a hearty, boldly-flavored, and creamy vegan soup that will bring you comfort on the coldest days.
I first came across cauliflower soup during my time in Le Cordon Bleu, Paris, when we tasted in a demonstration. Before then, I hadn’t thought that the combination would work. If you have never tried cauliflower soup before, don’t be too quick to shun it!
Roasting Cauliflower Florets
Peel off all the outer leaves by hand. Slice off the top of the core that is sticking out.
Slice the cauliflower in half, then into quarters.
With each quarter, cut off the remaining core (white part).
Use your hands to break apart the cauliflower — it naturally breaks down into florets. For the pieces that are too big, simply cut it in half or in thirds.
Once you have all your florets, spread them out evenly on a parchment-lined baking tray. Toss them together with some olive oil and salt, making sure that each cauliflower is coated with the oil.
Roast the florets at a very high temperature (450 F or 232 C) for 25-30 minutes, or until they become slightly golden-brown and tender.
The thickener of choice: taro paste. Taro paste has a luscious texture that adds creaminess and helps bind the soup together. If you don’t have access to taro, you could also use purple sweet potatoes, regular sweet potatoes, or just regular potatoes. And of course, for the cauliflower, regular ones will work as well.