Roasted cauliflower soup

Remember that cauliflower kale salad where I roasted the whole head of cauliflower but only used half of it? Here’s what I decided to do with the other half! I cut the recipe down since I only had half of the cauliflower, but the full version is below.

I don’t have an immersion blender so my soup went into the food processor, in two batches. I wish I could have gotten it a bit smoother; next time I’d try the blender.

I served it with one of my new favorite combinations from Trader Joe’s: pretzel roll (sliced) topped with goat cheese and olive tapenade. Yum.

Simmering cauliflower

Roasted cauliflower soup
Serves: 4

Ingredients

1 head cauliflower, cut into florets
3 Tablespoons olive oil, divided
Salt and pepper
2 cloves garlic, minced
1 medium yellow onion, diced
1/2 teaspoon dried rosemary
3 cups vegetable broth
1 cup milk or cream
1 cup shredded sharp cheddar cheese

Soup’s on!

Directions

1. Preheat oven to 450 degrees F. Toss cauliflower florets with 1 Tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Place in a single layer on a baking sheet and roast for 30-40 minutes or until soft, tossing occasionally. Set aside.
2. In a large pot, heat 1 Tablespoon olive oil over medium heat. Add garlic and onion and saute 3-4 minutes until softened. Stir in rosemary and cook for another minute or so.
3. Add vegetable broth and cauliflower and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in milk/cream and remove from heat.
4. Place cauliflower and broth mixture into a food processor and process until smooth, working in batches if needed. Return to pot and stir in shredded cheese. Cook over low, stirring frequently, until cheese is melted and soup is piping hot. Enjoy!