Roasted Cauliflower Soup with Chipotle Chile and Parsley
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
14 oz cauliflower in florets
chipotle chile powder (grind dried chile in coffee grinder till a fine powder)
1 1/2 cup light stock or water
a small bunch of parsley
1/2 cup fresh cream
3 tblsp parmesan cheese, freshly grated
extra-virgin olive oil
Put the cauliflower florets in an oven-proof form and sprinkle chipotle chili powder, salt and olive oil over. mix well and be careful with the chile, you don’t want the soup to be too hot. Or maybe you do.
Roast the cauliflower in a pre-heated oven (225°C/440°F) for about 15 minutes but you better check it now and then so that the vegetables don’t get burnt.
Put the cauliflower in a sauce pan, add the water and simmer for 4-5 minutes. Add the parsley and mix the soup until smooth, then add fresh cream and parmesan and heat it up while stirring. Taste the salt and serve it.