Roasted Cauliflower Soup

By LHPollack

Ingredients

• 1 1 head 1 (2lb) head cauliflower (cut into florets)
• 4 4 4 cloves garlic, unpeeled
• 1 1 1 tablespoon olive oil
• 1/2 1/2 1/2 tsp salt
• 4 4 4 cups chicken stock
• Parmesan cheese shavings and olive oil for garnish

Preparation

Step 1

First Preheat oven to 450F. Toss cauliflower with garlic and oil and salt and spread on rimmed, lightly greased baking sheet. Roast cauliflower until tender and beginning to brown, about 18 minutes.
Next, remove garlic from pan, transfer cauliflower to a stockpot, and add stock. Gently peel skins from garlic and discard. Ad peeled garlic cloves to soup. Bring to a boil, reduce heat, and simmer for 10 minutes. Puree soup with a soup emulsifier or blender. Return soup to pot over low heat and season with freshly ground pepper.
Last, ladle soup into 4 bowls, drizzle with olive oil, and top with cracked pepper and cheese shavings.