Ingredients
- 1 medium head cauliflower
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 large onion, diced
- 1 garlic clove
- 3-4 cups chicken or vegetable stock
- Cayenne Pepper
- 1/4 cup heavy cream
- Cilantro for garnish (optional)
Directions
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Adjust oven rack to middle position and preheat oven to 400°F.
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Cut cauliflower into 2-inch florets. On a parchment-lined baking sheet, toss cauliflower with 1 tablespoon of oil, salt, and cumin to coat. Roast in the oven until the cauliflower is just beginning to turn golden brown, but still has a little bite to it, about 20 minutes.
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In a medium Dutch oven or lidded saucepan, heat the remaining oil over a medium flame. Add the onion and cook until translucent, about 5 minutes. Add the garlic and saute for an addition minute. Add the cauliflower, stock, and a dash of cayenne, and bring to a boil. Partially cover, reduce heat to medium, and simmer until the cauliflower is very tender, about 10 minutes.
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Puree the soup using an immersion blender, or a standing blender. Return to the pot and add the cream. Thin the soup as necessary with additional stock until you reach your desired consistency. Taste for seasoning, and add more salt and cayenne to taste.
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To serve, ladle the soup into bowls and garnish with cilantro.