Even as somebody that doesn’t like cauliflower, I wholly recommend this satisfying and savory Roasted Cauliflower Soup. With garlic and onion, it’s thick, creamy, and deliciously savory, but also adapts well. You can make this with either chicken or vegetable broth and season to taste with your favorite herbs and spices. This is one of my favorite ways to serve cauliflower during the cold winter months.
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- Preheat the oven to 350F.
- In a baking dish, place the entire head of cauliflower and cover with half of the fat, salt, and water. Bake for 1 1/2 hours.
- In a large pot, cook the onion and garlic in the remaining fat until tender.
- Chop the cauliflower and add to the pot with the broth.
- Simmer 10 minutes, then puree and serve.