Prep: 20 minutes
Cook: 30 minutes
Serves: 4 as a main dish
Description: Something magical happens to cauliflower when it is roasted. This summer I had a head of cauliflower from my CSA box . I had no idea what to do with it and came across this recipe. I have made it SO many times since then. It is a great starter to a fancy pansy meal, or satisfying enough for a cold weeknight meal near the fire. I like to serve it with crunchy garlic bread. This is right up there to my garlic soup.
Ingredients:
1 large head cauliflower,chopped
1/2 cup onions, chopped
5 cups of chicken broth
salt and pepper to taste
shredded mozzarella cheese
Directions:
1. On a cookie sheet spread out chopped cauliflower. S&P and oil well.
2. Broil until cauliflower is a light brown.
3. In a large soup pan, add butter and onions and saute until soft.
4. Add cauliflower and chicken broth. Bring to a light boil.
5. Puree with an immersion blender until soup is smooth.
6. Adjust S&P
7. When ladle into bowls add a hearty pinch of shredded mozzarella. and serve immediately.
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