This morning on KSEE Sunrise, Chef Roy Harland showed us how to warm things up with Roasted Cauliflower Soup.
2 heads cauliflower
3 garlic cloves
2 tablespoons olive oil
3 cups chicken broth
1 cup water
1 teaspoon finely chopped fresh thyme leaves
1 bay leaf
2 cups heavy cream
Preheat oven to 425°F.
Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
In a 4-quart pot, simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth. When ready to serve, return soup to pot and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.