Name: Roasted Cauliflower Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Cauliflower, cut into small florets - 1 head; Roasted garlic-flavored extra-virgin olive oil - 2 tablespoons; Ground nutmeg - ¼ teaspoon; Garlic powder - 2 teaspoons; Salt - 1 ½ teaspoons; Ground black pepper - ½ teaspoon; Butter - 1 tablespoon; Onion, finely chopped - 1; All-purpose flour - 3 tablespoons; Chicken broth - 1 (14 ounce) can; Milk - 1 cup; Dry sherry - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Cauliflower Soup

1. Cauliflower, cut into small florets - 1 head

2. Roasted garlic-flavored extra-virgin olive oil - 2 tablespoons

3. Ground nutmeg - ¼ teaspoon

4. Garlic powder - 2 teaspoons

5. Salt - 1 ½ teaspoons

6. Ground black pepper - ½ teaspoon

7. Butter - 1 tablespoon

8. Onion, finely chopped - 1

9. All-purpose flour - 3 tablespoons

10. Chicken broth - 1 (14 ounce) can

11. Milk - 1 cup

12. Dry sherry - 1 tablespoon

How to cook deliciously - Roasted Cauliflower Soup

1. Stage

Preheat the oven to 450 degrees F (230 degrees C).

2. Stage

Place cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.

3. Stage

Roast cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.

4. Stage

Melt butter in a large saucepan over medium heat. Add chopped onion; cook and stir until lightly golden brown, about 10 minutes.

5. Stage

Sprinkle flour over onions and stir to coat. Slowly pour chicken broth and milk into the pan. Mix with a wire whisk until flour is dissolved. Bring to a boil, stirring continuously, until it thickens. Reduce heat to low and stir in sherry and roasted cauliflower. Serve as-is, or blend half and recombine with the rest of the soup for a thicker consistency.