Roasted Cauliflower Soup

Ingredients

Recipe yields 6 servings

• 2 heads cauliflower, broken into florets 
• olive oil cooking spray
• ¼ cup olive oil
• 1 large onion, chopped 
• 4 cloves garlic, chopped
• 6 cups water
• salt and ground black pepper to taste

Directions

Instructions

• Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
• Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
• Broil the cauliflower until browned, 20 to 30 minutes.
• Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes.
• Blend the soup in the pot with an immersion hand blender until creamy and smooth.