Curry Roasted Cauliflower Soup

Name: Curry Roasted Cauliflower Soup
Total time: 60
Yield: 8
Ingredients: 1 head cauliflower, cut into florets; 2 tablespoons olive oil; 2 teaspoons curry powder, or more to taste; 2 teaspoons mustard seeds; 5 tablespoons butter, divided; ⅓ cup chopped sweet onion; 6 cups chicken broth; 3 tablespoons all-purpose flour; 1 cup milk; salt and ground black pepper to taste

Recipe by catie from allrecipes.com

Dinner 60 Mins.

Ingredients

8 servings

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1 head cauliflower, cut into florets
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2 tablespoons olive oil
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2 teaspoons curry powder, or more to taste
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2 teaspoons mustard seeds
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5 tablespoons butter, divided

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⅓ cup chopped sweet onion
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6 cups chicken broth
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3 tablespoons all-purpose flour
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1 cup milk
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salt and ground black pepper to taste

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.