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Roasted Cauliflower & Chorizo Soup

  • 1 ½ Pounds-Cauliflower-core removed, cut into florets
  • ½ Cup-Carrot-rough chopped
  • ½ Cup-Celery-rough chopped
  • ½ Cup-White Onion-rough chopped
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix- or kosher salt/black pepper
  • 1 Bulb-Garlic-roasted-cut top off, oil, season, wrap in foil, bake at 300 for 45-60 min until soft
  • 8 Ounces-Chorizo Sausage-Spanish style (dry cured) plus extra for garnish
  • 2 Tablespoons-Unsalted Butter
  • 4 Cups-Chicken Stock
  • ¼ Cup-All Purpose Flour
  • 1 Cup-Heavy Cream
  • Optional-Chipotle Pepper-diced or chipotle tabasco
  • To Garnish-Green Onion-sliced Thin

Directions

  1. Preheat oven to 400 degrees
  2. Place cauliflower, carrot, celery, onion in a mixing bowl, toss with oil and season with Spice Mix.
  3. Place on a sheet tray or in an iron skillet.
  4. Roast in oven for 20-25 minutes, or until softened and slightly charred, stir and rotate during roasting.
  5. While cauliflower is roasting fine dice chorizo and place in a stock pot over medium high heat.
  6. Render out oil from sausage to warm through, about 5 minutes.
  7. Add roasted garlic, butter and stir to combine.
  8. Add roasted cauliflower, carrot, celery, onion to garlic/butter and stir to incorporate.
  9. Place chicken stock (cold or room temperature) in a mixing bowl and whisk together until flour is completely incorporated.
  10. Add to pot and bring to a strong simmer.
  11. Reduce heat and simmer on low until cauliflower starts to fall apart and soup begins to thicken, about 30 minutes.
  12. Add cream, chipotle/Chipotle Tabasco (if using) stir to combine.
  13. Use an emulsion (hand blender), food processor or blender to puree soup until smooth.
  14. If using a blender or food processor only add enough to fill by half to prevent overflow.
  15. Ladle into bowls, garnish and serve or use as a sauce for fish, chicken or pork.