Roasted Cauliflower Soup

When I first tasted Roasted Cauliflower Soup I was impressed with its delicious flavor. Knowing that it was also good for me was a plus too. I made some adjustments to the recipe so that it was lower in fat and calories.

1 head cauliflower, cut into 1/8's
2 Tbs. olive oil
Salt and pepper to taste
1 Tbs. butter or butter flavored grapeseed oil
1 medium onion, chopped
5 cloves garlic, minced
3 Tbs. whole-wheat flour
Salt & pepper to taste
Dash cayenne pepper
Dash nutmeg
14 oz. can chicken broth (low fat if possible)
1 c. skim milk (or half & half for a creamier consistency)

Preheat oven to 450. Drizzle oil over cauliflower and sprinkle with salt and pepper. Place on a baking sheet and roast for 30-40 minute or until nicely golden brown.

cauliflower

Melt butter in a soup pot and add onion and garlic. Saute until lightly golden brown and soft, about 10 minutes. Sprinkle flour and seasonings over onions and stir to coat. Slowly pour in chicken broth in and scrape up the little brown bits on the bottom of the pan. Make sure that all the flour is dissolved. Add cauliflower. Bring soup to a boil, then reduce heat and cover 5-10 minutes. Ladle half the soup mixture into a blender, making sure to leave the top hole open to let steam escape. Puree until smooth and creamy. Pour mixture into bowl and repeat with the other half. Once all the soup has been pureed. Pour back into pot. Add milk or half & half and heat through. Do not bring to boil. Adjust seasonings to your liking. 4 servings