The inspiration for roasted cauliflower soup came with having picked up a lovely smallish cauliflower at the market and having absolutely nothing for it to accompany for dinner. It was also an evening that required a light and fast meal. Corn muffins and a salad rounded out a perfectly respectful
Roasted Cauliflower Soup (Serves 4)
1 medium head of cauliflower (about 3 cups), separated into largish florets
1 medium onion, cut into four pieces
3 cloves of garlic
2 Tbsp olive oil
3 cups of chicken stock
Salt and pepper to taste
1 cup of whole milk
Preheat oven to 400 degrees
1. Toss the cauliflower, onion and garlic with the olive oil. Set the garlic aside. Roast the vegetables for ten minutes then add the garlic, roasting for another five minutes or just until all begins to turn a golden brown. Be careful not to burn!
2. Place all into a large soup pot, add the chicken stock and salt and pepper to taste. Cover and cook over medium low heat for about 30 minutes or until the vegetables are soft.
3. Using an immersion blender or food processor, blend until completely smooth.
4. Return to the pot and, over low heat, add milk to thin out and to taste. I usually add the whole cup.