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Roasted Cauliflower Soup
Roasted Cauliflower Soup
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Roasted cauliflower and garlic soup with a touch of sweetness. Perfect with a side of salad and bread for a cozy dinner.
Ingredients:
  • 1 head cauliflower, cut into small florets
  • 2 tablespoons roasted garlic-flavored extra-virgin olive oil
  • 0.25 teaspoon ground nutmeg
  • 2 teaspoons garlic powder
  • 1.5 teaspoons salt
  • 0.5 teaspoon ground black pepper
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 (14 ounce) can chicken broth
  • 1 cup milk
  • 1 tablespoon dry sherry
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C).
  • Spread the cauliflower in a small roasting pan. Drizzle with oil and generously season with nutmeg, garlic powder, salt, and pepper. Mix well to ensure every floret is coated with the flavorful seasoning.
  • Roast the cauliflower in the preheated oven, giving it a stir every 10 minutes, until it turns golden brown and tender, which should take about 30 to 40 minutes. Then, take it out of the oven and set it aside.
  • In a large saucepan over medium heat, melt butter until fragrant and bubbly. Add chopped onion and sauté until beautifully caramelized, for about 10 minutes.
  • Coat onions with flour, then pour in chicken broth and milk. Whisk until flour dissolves. Bring to a boil, stirring until thickened. Add sherry and roasted cauliflower. Serve as-is or blend half for a thicker soup.

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