Cream of Cauliflower Soup
- 2 cloves garlic
- 1/2 head of large cauliflower, cut into florets
- 2 cups vegetable broth
- 1/2 cup heavy cream
- salt/pepper to taste
In a medium pot add the first 3 ingredients and simmer until the cauliflowers are tender all the way thru. All to to cool for a few minutes. Then pour into a blender and blend until smooth. Pour it back into the pot and under low heat add the heavy cream.
In the meantime, reheat oven to 400F. Cut the other half of the cauliflower into florets. Lay them flat on a baking sheet. Drizzle with 3 Tbsp of olive oil and season with salt and pepper. Roast for 15 – 20 minutes, or until golden brown on both sides. Check half-way thru and turn them over.
Serve soup hot with some of the roasted cauliflower on top and with fresh pepper. Enjoy!