Repeat after us: Garlic confit makes everything better. Instead of a sharp flavor, slowly giving your cloves a bath in olive oil over low heat makes meltingly tender, subtly sweet, caramelized garlic that you can use to add dynamic flavor to anything. It works well with this cauliflower and white bean soup, which gets creamy from puréeing everything together rather than adding any dairy! If you omit the Parmesan cheese (and sub in nutritional yeast and a bit more salt) it could even be vegan. A homemade pesto drizzle adds a pop of color and brightness, and yes, we put even more garlic on top. We love our homemade simple pesto but you can also use your favorite store-bought brand.
For the garlic confit:
For the pesto:
2 packed cups fresh basil leaves
1 cup freshly grated Parmigiano Reggiano cheese
½ cup extra virgin olive oil
⅓ cup pine nuts
3 garlic cloves, minced
1 teaspoon kosher salt
+ Freshly ground black pepper, to taste
For the soup:
2 (12-ounce) bags frozen cauliflower, defrosted and patted dry
6 whole cloves of garlic confit (or 4 cloves raw garlic)
5 tablespoons garlic confit oil, plus more for garnish
2 teaspoons kosher salt, plus more for seasoning
½ teaspoon freshly ground black pepper, plus more for seasoning
1 medium onion, diced
1 (14-ounce) cannellini beans, drained and rinsed
4 cups vegetable broth or no-chicken broth
½ cup unsweetened almond or oat milk, or regular milk
+ Pesto, for drizzling (you’ll have leftovers!)
Make the garlic confit (optional but encouraged):
In a small saucepan, combine the oil and garlic cloves. Set over medium-low heat so the oil heats up slowly. The garlic will start to sizzle after 10-15 minutes. Continue to cook the garlic until it turns golden brown, about 30-40 minutes longer. (Remember to keep the heat low so it doesn't turn dark brown or get a hard outer layer!) Remove from heat and let it sit at room temperature for 1–2 hours (and up to 24). Strain the cloves from the oil and store separately in the refrigerator for up to a week, or frozen for up to 4 months. Let the oil come to room temperature before using.
Make the pesto:
Pulse the basil, pine nuts, garlic, and Parm in a food processor 15 times. Turn on the processor and add the oil in a slow, small stream. Scrape down the sides of the bowl if necessary. Season with salt and add freshly cracked black pepper to taste. You'll use some for the soup, and then store the leftovers in the refrigerator for about a week, or frozen for up to 4 months. Let it come to room temperature before using.
Make the soup:
Preheat the oven to 425°F. Pick out about 1 cup of the cauliflower, arrange in a small ovenproof baking dish or on a sheet pan, toss with 1 tablespoon of the garlic oil (or plain olive oil), season with salt, and roast until deep golden and crispy in parts, 20 minutes.
Heat 2 tablespoons of the garlic oil (or any olive oil) in a 4- or 5-quart braiser, Dutch oven, or other large, heavy-bottomed pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook, stirring, until translucent, 5–6 minutes (if you’re not using garlic confit, add four whole garlic cloves when you add the onions).
Add 2 more tablespoons oil, then add the cauliflower, another generous pinch of salt and pepper, and raise the heat to medium-high. Cook, stirring, until the cauliflower and onions are lightly golden, 8–9 minutes. Add the beans, stock, garlic confit (if using), 2 teaspoons salt and ½ teaspoon pepper, bring to a boil, reduce the heat to low and simmer until the cauliflower is tender and has absorbed some of the liquid, 15–20 minutes. Using an immersion blender, blender, or food processor, blend until almost smooth, leaving a few chunky pieces. Transfer back to the pot, add your milk of choice, warm through, and season with more salt and pepper to taste.
Divide the soup among 6 bowls. Garnish with some of the crispy cauliflower, a clove of garlic confit, a swirl of pesto, a drizzle of garlic oil (or regular olive oil), and serve.
