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.
2 ¼ cups olive oil
30 large or 40 medium garlic cloves, peeled (now is the time to buy pre-peeled garlic!)
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
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!)
Easy to use in just about anything.
Bread bowls optional but encouraged!
Everything you love about a cheesesteak, but a little fancier and less messy.