I found a discount cauliflower at the green grocer the other day, so I made soup! This was delicious, very easy, and wee Eyren loved it too. We've frozen a bunch to use as baby food in the upcoming months.

Roasted Cauliflower Soup

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 head cauliflower, cut into florets
• 1-2 Tbsp. olive oil
• salt and pepper, to taste
• 1-2 Tbsp. butter
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3-4 c. chicken or vegetable stock
• 1/4-1/2 c. grated Parmesan

Directions

1. Preheat oven to 200°C (400°F).
2. Toss cauliflower with olive oil and a bit of salt and pepper.
3. Spread the cauliflower out in a single layer on a baking sheet and roast at 200°C (400°F) until very tender (30-35 minutes).
4. Melt the butter over medium heat.
5. Add the onion and garlic and cook until softened (~5 minutes).
6. Add 3 c. of stock and bring to a boil.
7. Reduce heat and simmer for 15 minutes.
8. Purée and use additional stock to thin soup to desired consistency. (I used the full 1 c.)
9. Stir in Parmesan.
10. Serve topped with additional Parmesan and/or fried onions.