Roasted Cauliflower Soup

I had intended to make another dish with the head of cauliflower that I purchased a few days before (okay, maybe it was a week), but that wouldn't have used the entire thing and I was definitely worried about rotting food. Thus, since we have been on a soup kick I searched for recipes for cauliflower soup. I came across a recipe from Bakeaholic Mama for Cream of Cauliflower and Leek Soup. Just the title sounded really good, but I was out of leeks. Thus, I used an onion and for added flavor, I roasted the cauliflower--I love roasted cauliflower and frankly would have had more in the soup had I stopped nibbling. Using leeks will definitely make it more flavorful, as well as using more cauliflower (I'm writing 2 heads in the recipe but maybe 1 that's not half-nibbled would work), but this was quite tasty.

Sorry I forgot to take any pictures, but it was too good not to post.

Roasted Cauliflower Soup

1-2 large heads cauliflower
1 large leek or medium onion
2 cloves garlic, minced
4 c chicken broth
1/2 c half and half
sprig of fresh thyme (or 1 tsp dried)
salt, pepper, olive oil

Preheat oven to 425 degrees. Chop cauliflower into even pieces. Toss lightly in olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until cauliflower is tender and lightly browned. (I'd do a taste test here.)

In a medium dutch oven or pot, saute onion or leek in olive oil until tender. Add garlic and cook for another minute or two.

Add roasted cauliflower, thyme, and chicken broth and simmer for about 20 minutes.

Remove thyme sprig. Puree mixture using blender or stick blender until you have a nice smooth consistency. Add half and half and cook over medium low for another 10 minutes. Adjust seasonings.

Serves 4