Roasted Cauliflower Soup

Name: Roasted Cauliflower Soup
Total time: 70
Yield: 6
Ingredients: 1 head cauliflower, cut into small florets; 2 tablespoons roasted garlic-flavored extra-virgin olive oil; 0.25 teaspoon ground nutmeg; 2 teaspoons garlic powder; 1.5 teaspoons salt; 0.5 teaspoon ground black pepper; 1 tablespoon butter; 1 onion, finely chopped; 3 tablespoons all-purpose flour; 1 (14 ounce) can chicken broth; 1 cup milk; 1 tablespoon dry sherry

Recipe by Jennie from allrecipes.com

Lunch 1 Hr. 10 Mins.

Ingredients

6 servings

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1 head cauliflower, cut into small florets
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2 tablespoons roasted garlic-flavored extra-virgin olive oil
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0.25 teaspoon ground nutmeg
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2 teaspoons garlic powder
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1.5 teaspoons salt
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0.5 teaspoon ground black pepper

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1 tablespoon butter
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1 onion, finely chopped
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3 tablespoons all-purpose flour
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1 (14 ounce) can chicken broth
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1 cup milk
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1 tablespoon dry sherry

Instructions

Preheat the oven to 450 degrees F (230 degrees C).
Place cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
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.
Melt butter in a large saucepan over medium heat. Add chopped onion; cook and stir until lightly golden brown, about 10 minutes.
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.