Sounds wonderful! I have a thing for roasted cauliflower as it is,
thanks for feeding it!

When I get to making it, I'm sure I'll thank you even more.

Kris

fred wrote:
> Roasted Cauliflower Soup
>
> 2 Heads of cauliflower
> 4 Cloves of garlic
> 1 Medium purple onion
> 3 Tbsp olive oil
> 4 Cups of chicken stock
> 1 Cup of cream
> 1 Tsp pepper
> 1 Tbsp Thyme
> 1 Bay leaf
> Salt to taste (depending on how salty your stock is)
> Grated Cheese (if desired)
>
> I saw this recipe on some cooking show or another, and it sounded good.
> This is not the exact recipe, but an approximation. I don't have any
> pictures yet, but will post some next time. This soup is awesome.
>
> Clean an chop the cauliflower, onion, and garlic. They don't have to
> be finely chopped, just so that they will lay flat on a baking pan.
> Toss them with the olive oil and a little salt, Lay all of it out on a
> greased baking sheet (lined with foil, if you're lazy like me), and put
> them in the oven at 425 degrees f for about 45 minutes. Check them
> every now and then, and when the cauliflower gets golden, it's roasted.
> Do not let it burn.
>
> While that's going, start warming the stock, thyme, pepper and bay leaf
> in a pot large enough to hold the whole bunch of soup. When the
> veggies are done, add them to the stock, and simmer for about 30
> minutes, or until the cauliflower is tender.
>
> When the cauliflower is tender, fish out the bay leaf, and put the soup
> in a blender, food processor, or use a hand-held pulser thing to mush
> it all up. It should be fairly smooth. At this point, taste it, and
> add some salt, if needed.
>
> Stir in the cream, and serve with bread. It's great with sourdough,
> and topped with a little grated cheese.