CAULIFLOWER & CARAMELIZED ONION BISQUE WITH TOASTED WALNUT CRUMBLE

MAKES 10 CUPS SOUP; 1½ CUPS CRUMBLE

FOR CAULIFLOWER & CARAMELIZED ONION BISQUE GATHER

2 yellow onions

¼ cup olive oil, more for garnish

1 tablespoon sea salt

1 head cauliflower

1 (15 ounce) can navy beans

6 cups vegetable stock

MAKE IT

1. Thinly slice onions (approximately 4 cups).

2. Warm 2 tablespoons of olive oil in medium pot over medium flame.

3. Stir in sliced onions and sea salt.

4. Cook for 10 minutes, stirring occasionally. Note: If onions are taking on too much color, splash them with a few tablespoons of water.

5. Preheat air fryer at 400ºF for five minutes (alternatively, preheat oven to 400ºF).

6. Cut cauliflower into florets (approximately 6 cups).

7. Toss florets with remaining 2 tablespoons olive oil and cook in air fryer for 6 to 8 minutes (15 minutes in oven), or until lightly golden.

8. Add florets to caramelized onions, reserving ¾ cup aside for garnish.

9. Strain navy beans and add to same pot, along with vegetable stock.

10. Bring mixture to a simmer and cook for 15 minutes.

11. Use an immersion blender to blend until smooth.

12. Serve soup hot; top with Toasted Walnut Crumble, a drizzle of olive oil and reserved cauliflower.

FOR TOASTED WALNUT CRUMBLE GATHER

1 tablespoon olive oil

1 cup walnuts

1 small bunch parsley

1 preserved lemon

MAKE IT

1. Add olive oil to a wide pan and warm over medium heat.

2. Add walnuts and toast for 2 to 3 minutes, or until golden, while stirring frequently.

3. Cool and finely chop walnuts. Add to medium bowl.

4. Destem parsley and chop coarsely (approximately ¾ cup).

5. Slice preserved lemon and remove any seeds. Finely dice the lemon slices (approximately ¼ cup).

6. Fold chopped parsley and diced preserved lemons with chopped toasted walnuts.