Roasted Cauliflower Soup

Okay, okay, let's get this out of the way: this soup does not photograph well.  I looks like a pile of mush; I get it.  Trust me when I say this: this is the most delicious pile of mush you will eat this year.  Er....or this week.  Whatever; it's damn good.

We've made it twice in as many weeks.  Tell your significant other to pick up a loaf of bread (be sure to specify what a French baguette is as I know some folks - cough, cough - might bring home a lump of sourdough). 

Roasted Cauliflower Soup

• 1 large head cauliflower, cut into small florets
• 2 Tb. olive oil
• 1/4 teaspoon ground nutmeg
• 4-5 cloves minced garlic
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
•  1 tablespoon butter
• 1 large onion, finely chopped
• 3 tablespoons flour
• chicken broth - 1 carton
• 1/2 cup milk
• 1/2 cup half and half
• 1 tablespoon dry sherry (optional)
• croutons or cheese for topping (optional)

1. Preheat oven to 450 degrees F
2. Place the cauliflower on a cookie sheet (or two). Drizzle with oil and season with nutmeg, garlic, salt, and pepper: toss to coat.
3. Roast the cauliflower until tender and starting to crisp, about 30 to 40 minutes.
4. Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
5. Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk and half and half into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Blend most (I like to leave some whole florets) in a food processor blender to thicken the soup.  Serve with bread or croutons and a sprinkling of cheese.  Enjoy!