Golden cauliflower flocked to the farmers markets in November. So did sweet plump parsnips, freshly dug after the frost. This seemingly unlikely combination, roasted in the oven and simmered with onions and a light chicken or turkey stock, made a delectable Thanksgiving Day lunch. The taste and texture need no embellishment, though a touch of fresh thyme would be welcome.
I roasted the vegetables on a single large baking sheet. Proportionately, the cauliflower took up about two-thirds of the sheet.
Golden Cauliflower and Parsnip Soup
A small head of golden cauliflower, or ¾ of a large one
Small yellow onion
3-4 c homemade chicken or light turkey stock
Heat the oven to 375 degrees. Separate the cauliflower florets, and slice them vertically into ¼-inch slabs. You can also use the tender portions of the cauliflower core. Peel the parsnip and cut it crosswise into ½-inch slices. Slice or dice the onion into thick pieces. Place the vegetables on a large rimmed baking sheet, keeping them in separate areas in case they cook at different rates. Toss them with a little olive oil and salt and roast until lightly browned, about 20 minutes.
Reserve a few cauliflower pieces for garnish. Combine the remainder of the roasted vegetables with the stock and bring to a simmer. Cook for about 20 minutes, or until the vegetables are very tender. Puree with an immersion blender or a food processor.