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Title: Roasted Cauliflower & Garlic Soup
Categories: Five, Soups, Vegetables
Yield: 5 servings

2 1/2 lb Cauliflower; in 1" florets,
- leaves reserved
1/4 c Extra-virgin olive oil; more
- for drizzling
Salt & pepper
1 Head garlic

Set the oven @ 425ºF/218ºC.

On a sheet pan, toss the cauliflower florets and leaves
with the olive oil and season generously with salt and
pepper. Cut off the top 1/4" of the head of garlic to
expose the top of the cloves, then place on a piece of
foil, cut side up. Sprinkle exposed cloves with salt,
then drizzle lightly with oil. Wrap the garlic in the
foil and place on the sheet pan. Roast until the
cauliflower is browned and tender and the garlic is soft
and fragrant, 30 to 35 minutes.

Meanwhile, in a large pot or Dutch oven, bring 6 cups of
water and 1 teaspoon salt to a simmer over medium.
Reserve about 1 cup cauliflower for the topping, then
add the rest to the pot, including any browned bits on
the sheet pan. Squeeze the roasted garlic cloves from
their skins into the pot. Cover and simmer until the
cauliflower is very soft, 7 to 10 minutes.

Off the heat, using an immersion blender (or working in
batches in a traditional blender), purée the soup until
smooth. If thick, add water to taste. If thin, simmer,
uncovered, for 5 to 10 minutes to reduce slightly. (The
soup will also thicken as it cools.) Season to taste
with salt.

Serve the soup topped with the reserved roasted
cauliflower, a drizzle of olive oil and more black
pepper.

By: Ali Slagle

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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