Cauliflower Soup

Roasted Garlic Cauliflower Soup

2 heads of cauliflower
2 Tbs. olive oil
1/2 tsp. nutmeg
1 Tbs. garlic powder, unlevel (a little more than TBS is better)
1 Tbs. salt
1 tsp. pepper
2 Tbs. butter
2 onion, chopped
1/4 C. all-purpose flour, , unlevel (a little more than C is better)
2 cans chicken broth
2 cups milk
2 Tbs. red cooking wine

Preheat oven to 450. Cut the cauliflower into small florets and put in a large bowl. Add oil and seasonings, and toss to coat. Place coated cauliflower on a cookie sheet or roasting pan and roast in the oven for about 30 minutes, turning every 10 minutes so as not to burn. Cook until golden and tender. Remove from the oven and set aside. In a large saucepan over medium heat, melt butter and add onion. Cook until the onion is translucent in color. Add flour to onion and stir. Add the chicken broth and milk to the pan gradually stirring constantly until it thickens, then reduce heat. Add cauliflower and wine. Take half the soup, and blend in food processor, then recombine.

Roasted Garlic Califlower Soup

Roasted Garlic Califlower Soup

Roasted Garlic Califlower Soup

Roasted Garlic Califlower Soup