Roasted Cauliflower Soup|Print

Servings: 6

Cauliflower

1 head, cut into florets

Olive oil

2 tbsp.

Ground nutmeg

¼ tsp.

Garlic powder

2 tsp.

Salt

1 ½ tsp.

Ground black pepper

½ tsp.

Butter

1 tbsp.

Onion, small diced

All-purpose flour

3 tbsp.

Chicken broth

14 oz.

Milk

1 cup

Dry sherry

1 tbsp. (optional)

Roasted Cauliflower Soup

Prep:

15 m

Cook:

40 m

Ready in:

55 m

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.