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Ingredients Roasted Cauliflower and Garlic Soup:
- You need 1 large of head cauliflower or 2 bags frozen
- Take 3 clove garlic, unpeeled
- Give 1 of olive oil
- Make ready 1 kosher salt
- Need 3 cup of chicken or vegetable broth
- Need 1 cup buttermilk
- You need 1/2 cup of fresh grated parmesan
- You need 1 - fresh cracked black pepper
- You need pinch - fresh grated nutmeg
Roasted Cauliflower and Garlic Soup making:
- Cut fresh cauliflower into bite sized florets, if using frozen - thaw completely and thoroughly drain.
- Preheat oven to 425
- Drizzle cauliflower in enough olive oil to coat and season to taste with salt. drizzle garlic cloves in oil and wrap in a small foil packet. arrange cauliflower in a single layer on a sheet pan along with garlic packet.
- Roast in oven, turning cauliflower every 5 to 10 minutes until you achieve a well brown color.
- Remove sheet pan and set garlic aside to cool. add cauliflower to a medium soup pot. when garlic is cool enough to handle, squeeze it out of its skin into cauliflower and add stock. simmer 10 minutes.
- Allow mixture to cool and then blend in batches to desired texture. return blend mixture to soup pot.
- Stir in milk, cheese, nutmeg, ans salt and pepper to taste. simmer another 10 minutes. feel free to add more milk for thinning or cheese for thickening.
- Serve warm with a drizzle of olive oil and cracked pepper as garnish. or try olive oil, pomegranate seeds, and chives. Also good with crumbled bacon.
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