- 1 head cauliflower (about 2 lbs) stemmed, and cut into florets
- 2 Tbsp olive oil
- Salt and pepper
- 2 Tbsp butter
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3 C chicken broth, plus more as needed
- ½ C grated Parmesan cheese
Preheat the oven to 400. Toss the cauliflower with the oil and season with salt and pepper. Spread on a baking sheet and roast in the oven until very tender, 30-35 minutes.
In a large, heavy pot, warm the butter over medium-high heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the cauliflower and broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes to blend the flavors. Remove from the heat and let cool slightly.
Working in batches, puree the soup in a blender or food processor. Return to the pot over low heat. If needed, add more broth, ¼ C at a time, until you achieve the desired consistency. Add the parmesan and stir until melted. Season to taste with salt and pepper and serve.
William Sonoma