1 head, cut into florets
1 ½ tsp.
Ground black pepper
Onion, small diced
1 tbsp. (optional)
Roasted Cauliflower Soup
- Preheat oven to 450°F/230°C/Gas Mark 8.
- 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.
- Meanwhile, cook onions in butter in a pan over medium heat until golden brown (10 minutes or so).
- 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.