Caramelized Cauliflower Soup With Fresh Crabmeat Recipes

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version.
• Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.
• Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature.

Steps:

• Place the cauliflower and water in a saucepan and bring to boiling.
• Reduce heat and simmer, covered, about 4 minutes or just until crisp tender. Do not drain. Set aside.
• Melt butter over medium heat and stir in the flour. Cook, stirring for 1 minute.
• Add broth and milk and cook, stirring, until slightly thickened and bubbly.
• stir in the undrained cauliflower, cream cheese, pimiento, parsley, chives and salt.
• Stir over low heat until cream cheese melts.
• Stir in the crabmeat and heat through, then add wine.
• Serve sprinkled with more chives and parsley if desired.
• You can make this ahead and store in the refrigerator for up to 2 days. Reheat gently and then serve.