Public recipe with member extras
Roasted Cauliflower & Camel Milk Bisque
Deep roasting brings a nutty sweetness out of cauliflower that camel milk carries beautifully without masking it.
Soups & Starters · Elegant Dinner Party Starters
What you need
Ingredients
- 1.5 cups Camel Milk
- 1 large head Cauliflower, cut into florets
- 1 Sweet Onion, quartered
- 3 cloves Garlic, unpeeled
- 3 tbsp Olive Oil
- 3 cups Vegetable Broth
- 1/4 tsp Ground Nutmeg
- Salt and White Pepper to taste
Method
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower, onion, and unpeeled garlic with olive oil, salt, and pepper. Roast for 30 minutes until deeply golden.
- Squeeze the roasted garlic cloves from their skins and transfer everything to a pot with the vegetable broth.
- Bring to a simmer for 10 minutes to let the flavors meld.
- Purée until completely smooth using a blender or immersion blender.
- Off the heat, stir in the camel milk and nutmeg. Warm gently over low heat if needed, without boiling.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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