CAULIFLOWER & CARAMELIZED ONION BISQUE WITH TOASTED WALNUT CRUMBLE
MAKES 10 CUPS SOUP; 1½ CUPS CRUMBLE
FOR CAULIFLOWER & CARAMELIZED ONION BISQUE GATHER
2 yellow onions
¼ cup olive oil, more for garnish
1 tablespoon sea salt
1 head cauliflower
1 (15 ounce) can navy beans
6 cups vegetable stock
MAKE IT
1. Thinly slice onions (approximately 4 cups).
2. Warm 2 tablespoons of olive oil in medium pot over medium flame.
3. Stir in sliced onions and sea salt.
4. Cook for 10 minutes, stirring occasionally. Note: If onions are taking on too much color, splash them with a few tablespoons of water.
5. Preheat air fryer at 400ºF for five minutes (alternatively, preheat oven to 400ºF).
6. Cut cauliflower into florets (approximately 6 cups).
7. Toss florets with remaining 2 tablespoons olive oil and cook in air fryer for 6 to 8 minutes (15 minutes in oven), or until lightly golden.
8. Add florets to caramelized onions, reserving ¾ cup aside for garnish.
9. Strain navy beans and add to same pot, along with vegetable stock.
10. Bring mixture to a simmer and cook for 15 minutes.
11. Use an immersion blender to blend until smooth.
12. Serve soup hot; top with Toasted Walnut Crumble, a drizzle of olive oil and reserved cauliflower.
FOR TOASTED WALNUT CRUMBLE GATHER
1 tablespoon olive oil
1 cup walnuts
1 small bunch parsley
1 preserved lemon
MAKE IT
1. Add olive oil to a wide pan and warm over medium heat.
2. Add walnuts and toast for 2 to 3 minutes, or until golden, while stirring frequently.
3. Cool and finely chop walnuts. Add to medium bowl.
4. Destem parsley and chop coarsely (approximately ¾ cup).
5. Slice preserved lemon and remove any seeds. Finely dice the lemon slices (approximately ¼ cup).
6. Fold chopped parsley and diced preserved lemons with chopped toasted walnuts.