MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Cauliflower & Garlic Soup
 Categories: Five, Soups, Vegetables
      Yield: 6 Servings

  2 1/2 lb Cauliflower; in 1" florets,
           - leaves reserved
    1/4 c  Extra-virgin olive oil;
           - more for drizzling
           Salt & pepper
      1    Head garlic

  Set the oven @ 425°F/218°C.

  On a sheet pan, toss the cauliflower florets and leaves with the
  olive oil and season generously with salt and pepper. Cut off the
  top 1/4" of the head of garlic to expose the top of the cloves,
  then place on a piece of foil, cut side up. Sprinkle exposed cloves
  with salt, then drizzle lightly with oil. Wrap the garlic in the
  foil and place on the sheet pan. Roast until the cauliflower is
  browned and tender and the garlic is soft and fragrant, 30 to
  35 minutes.

  Meanwhile, in a large pot or Dutch oven, bring 6 cups of water and
  1 ts salt to a simmer over medium. Reserve about 1 cup cauliflower
  for the topping, then add the rest to the pot, including any
  browned bits on the sheet pan. Squeeze the roasted garlic cloves
  from their skins into the pot. Cover and simmer until the
  cauliflower is very soft, 7 to 10 minutes.

  Off the heat, using an immersion blender (or working in batches in
  a traditional blender), purée the soup until smooth. If thick, add
  water to taste. If thin, simmer, uncovered, for 5 to 10 minutes to
  reduce slightly. (The soup will also thicken as it cools.) Season
  to taste with salt.

  Serve the soup topped with the reserved roasted cauliflower, a
  drizzle of olive oil and more black pepper.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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