Roasted Cauliflower Soup

After starting at a head of cauliflower, I decided it was time to make some soup. While I love the classic Alice Waters' recipe, I didn't have all the ingredients on hand. I found this recipe with very simple ingredients and gave it a try. It's a wonderful, cozy winter recipe. 

Recipe from Cookie and Kate

1 large head cauliflower (approx. 2 pounds), cut into bite-size florets
3 tablespoons  olive oil, divided
Kosher salt
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
 
Optional garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions. Grated cheese.

Preheat your oven to 425F. If preferred, line a baking sheet with parchment paper. Spread the cauliflower on the baking sheet, drizzle with 2 tablespoons olive oil and toss. Spread cauliflower in to a single layer and sprinkle with salt.

Bake for 25-35 minutes, until caramelized and tender, tossing halfway through.

When the cauliflower is almost done roasting, head a Dutch over or pot over medium heat. Add 1 tablespoon of oil. Once hot, add the onion and 1/4 teaspoon salt and cook until translucent, about 7 minutes. Add the garlic and cook 30 seconds, until fragrant, stirring often. Pour in the broth.

Add the roasted cauliflower to the pot. 

Increase heat to medium high to bring to a gentle boil, the reduce het and allow to simmer 20-25 minutes.

Once cooked, add the butter and use a stick blender to puree the soup. If you do not have one, you can work in batches and use a regular blender. Once blended, add the lemon and nutmeg and more salt to taste. Add more lemon if you want to zing. Blend again to combine.

To serve, ladle in to bowls. If using garnishes, top with your preferred options.

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