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

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.