AT THE MARKET | Roasted Cauliflower and Feta Bisque

ROSE & IVY Journal Roasted Cauliflower and Feta Bisque

I love creating recipes.  I get inspired in so many ways, whether it be walking through the market, flipping through a magazine or dining out in New York.  This recipe came to me while at the market.  I love roasting cauliflower, it takes on such a delicious nutty flavor. It's funny, because when I was growing up I despised this vegetable categorizing it as the ugly step-sister to broccoli.  Now, I love it especially when roasted.  This is one of the easiest and most delicious recipes I have ever made.  With only four ingredients this bisque comes together and can be served as a starter or as a main, if served with protein.  

ROSE & IVY Journal Roasted Cauliflower and Feta Bisque


1 cauliflower head, cut into pieces including stalks

2 medium onions, diced

3/4 block of good quality feta cheese, cow's milk

32 ounces chicken broth

Directions: Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Chop cauliflower into florets and dice the stalks.  Place onto baking sheet. Drizzle with olive oil, salt and pepper.  Roast for 20 minutes or until golden.  Meanwhile, place a drizzle of oil oil and onions into a soup pot, sauté until translucent.  Add roasted cauliflower, broth and feta. Allow to cook for 10 minutes.  Pour ingredients into a food processor and pulse until smooth.  If you would like to think the bisque, do so by adding more broth or milk.  Top with crumbled feta if desired.  

ROSE & IVY Journal Roasted Cauliflower and Feta Bisque

Photography and Styling by Alison