Servings: 6
1 head, cut into florets
Olive oil
2 tbsp.
Ground nutmeg
¼ tsp.
Garlic powder
2 tsp.
1 ½ tsp.
Ground black pepper
½ tsp.
1 tbsp.
Onion, small diced 
All-purpose flour
3 tbsp.
Chicken broth
14 oz.
1 cup
Dry sherry
1 tbsp. (optional)
Roasted Cauliflower Soup
15 m
40 m
Ready in:
55 m
  1. Preheat oven to 450°F/230°C/Gas Mark 8.
  2. Arrange cauliflower florets in a roasting pan. Toss with oil, season with nutmeg, garlic powder, salt, and pepper. Roast for 30 minutes, stirring every 10 minutes until golden brown. Remove from oven; set aside. Reserve 6 small florets.
  3. Meanwhile, cook onions in butter in a pan over medium heat until golden brown (10 minutes or so).
  4. Mix onions with the flour; stir to coat. Add chicken broth and milk in a thin streak, mixing with a whisk constantly. Continue whisking until there are no flour lumps; go on whisking until the soup boils and thickens. Reduce heat to low, add sherry, if using, and roasted cauliflower. Let heat through, blend till smooth and serve garnished with reserved florets.