Roasted Cauliflower Soup
Makes 4 servings
Here is what you will need:
1 head of cauliflower
5 to 6 cloves garlic, unpeeled
1 box (4 cups) low sodium chicken broth (or vegetable would work)
2 teaspoons Dijon Mustard
1 tsp of freshly grated nutmeg
extra virgin olive oil
salt and pepper
Parmesan cheese for garnish
Preheat oven to 500. On a sheet of aluminum foil, drizzle some olive oil over garlic.
Seal up the foil packet and place in oven. Roast until garlic is soft, about 20 minutes.
Remove stem and leaves from cauliflower then cut it into florets. Live a baking sheet with foil and place the cauliflower on the sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place it in the oven with the garlic and roast for about 20 minutes.
When cauliflower is soft remove from oven.
When the garlic is soft, remove the skins.
Place the garlic and cauliflower in a blender along with some of the chicken stock. Blend until smooth. May have to do this in batches.
Put the blended cauliflower into a soup pot, add the mustard and gently warm up.
Grate in the nutmeg. Taste the soup! Add seasoning if needed.
Garnish with Parmesan if desired. I also topped with some chives because I had them! Enjoy.