- 1 large head cauliflower, trimmed and cut into florets
- 5 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 large bunch curly kale, stems removed, leaves torn into 1-inch pieces
- 1 yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 7 cups vegetable broth
- 1/3 cup pine nuts, toasted
Preheat an oven to 450°F.
Toss the cauliflower with 2 Tbs. olive oil and season with salt and pepper. Place on a baking sheet and roast until the cauliflower is tender and the edges are browned and crisp, about 20 minutes. Reduce the oven to 300°. Toss a quarter of the kale bunch with 1 Tbs. of the olive oil and season with salt. Place on a baking sheet and roast until the kale is crispy, 10 – 15 minutes.
Meanwhile, in a Dutch oven over medium heat, add 2 Tbs. olive oil and cook the onion and celery, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower and broth, increase the heat and bring to a simmer. Reduce the heat to medium-low, cover and cook for 10 minutes. Stir in the remaining kale, increase the heat to medium and cook, uncovered, for 10 minutes.
Working in batches, puree the soup in a Vitamix blender until smooth. Return the soup to the pot and adjust the seasonings with salt and pepper. Top with the crispy kale and pine nuts and serve immediately.