Preheat oven to 350. Place cauliflower florets, onion, and whole garlic cloves on rimmed baking sheet. Drizzle with 3 tablespoons of olive oil, season with salt, pepper and herbes de Provence. Toss to combine and then distribunte in an even layer on baking sheet. Roast for 40 mins, turning occassionally until brown.
Set Dute oven or large, heavy saucepan on medium heat. Add remainined 2 tablespoons of olive ooil. Saute chopped garlic for 1 min. Add roasted cauliflower, garlic, onion and stir in chicken broth. Simmer for 15 mins or until florets completely tender.
Puree with blender or in batches in a food processor.
Originally Submitted
4/28/2010
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