Roasted Cauliflower Soup & Tender Juicy Pork Loin Roast
Roasted Cauliflower Soup
Ingredients
2 heads of cauliflower (4 pounds)
salt
Black pepper
Extra virgin olive oil
1 yellow onion, chopped
6 garlic cloves, chopped
2 tsp ground cumin
2 ½ tsp sweet paprika
1 tsp ground sumac
¼ tsp ground turmeric
4 cups vegetable broth
2 cups whole milk
Juice of ½ lemon
1 cup chopped fresh dill
Instructions
Preheat the oven to 425°F. Cut the cauliflower in half from top to bottom through the stem, then cut all florets to about the same size.
Season the cauliflower. Transfer the cauliflower to a large sheet pan. Sprinkle with salt and pepper and drizzle generously with olive oil. Toss to coat, then spread evenly.
Roast the cauliflower. Roast, turning at about 30 minutes, until the cauliflower is tender and deeply browned in some parts, about 50 minutes in total. Remove from the oven.
Sauté the onions. In a large heavy pot or Dutch oven, heat 2 tbs of olive oil over medium until shimmering but not smoking. Add the onion and cook until translucent, about 9 minutes. Add the garlic, cumin, paprika, sumac, and turmeric and stir just until fragrant, about 2 minutes.
Simmer. Add ¾ of the cauliflower (reserve the remaining for later). Stir to coat well with the spices, then add the broth and 1 cup of water. Turn the heat to high to bring to a boil, then lower heat to medium and cover part-way. Simmer until thickened slightly, 7 to 9 minutes. Blend.
Uncover and remove from heat momentarily. Use an immersion blender to blend until you achieve your desired smoothness–I keep mine a bit on the chunky side. You can also transfer to a blender or food processor, just be sure to leave plenty of room at the top and blend with the steam cap off.
Return to medium heat, stir in the milk, lemon juice, and reserved cauliflower. Cook briefly until the soup is all warmed through. Taste and adjust salt as needed. Stir in the dill and serve hot.
*In flyer November 26 - December 2, 2023
Recipe and photo credit: The Mediterranean Dish
Tender & Juicy Pork Loin Roast
Ingredients
For the pork loin
3 lbs pork loin
1 tbs olive oil
For the spice rub
2 tsp sweet paprika
2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried rosemary
salt & ground pepper, to taste
For the honey garlic glaze
6 cloves garlic, minced
1/4 cup honey
3 tbs low-sodium gluten free soy sauce
1 tbs Dijon mustard
1 tbs olive oil
For the vegetables
1 tbs olive oil
1 lb brussels sprouts, cut in 1/2
1 lb butternut squash, peeled, cleaned, and cut into 1-inch
Instructions
Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil and set aside. Pat dry pork loin. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
Lightly spray pork loin with cooking spray. Take the spice mix and rub it all over the pork loin.
Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 4 to 6 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tbs of the sauce to use for the vegetables.
Brush remaining honey mixture over the pork loin. Roast for 27 minutes.
In the meantime, toss the vegetables with a tbs of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.
Tent a piece of foil over the pork and put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Stir vegetables halfway through cooking. Remove the baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.
*In flyer November 26 - December 2, 2023
Recipe and photo credit: Diethood