¼teaspooncoarse ground black pepper, more to taste
2tablespoonsunsalted butter
1cupdiced yellow onion (1 medium onion)
2clovesgarlic, minced
4cupslow sodium chicken or vegetable broth
⅛teaspooncayenne pepper, optional
salt and pepper to taste
Optional garnishes (choose 1 or 2): fresh chopped chives, fresh sliced green onions, chili crunch oil, extra roasted cauliflower, shredded white cheddar cheese, or red pepper flakes
Instructions
Preheat oven to 425ºF.
Wash cauliflower and cut into bite-size florets. Dry well.
Place cauliflower on a rimmed baking sheet and drizzle with olive oil; sprinkle with salt and pepper. Toss to coat cauliflower with seasonings, and then arrange in a single layer. Place in oven and roast for 30 minutes or until browned and tender, stirring halfway through cooking time.
When the cauliflower is almost done, begin the rest of the soup. Melt butter in a large saucepan over medium heat. Add onions and cook while stirring until translucent, about 5 minutes. Add garlic and continue to cook for 1 minute, stirring.
Add the roasted cauliflower and broth. Bring to a boil , reduce to simmer. Simmer until cauliflower is very soft (about 10 minutes).
Purée soup with an immersion blender until very smooth. Alternatively, carefully transfer soup to a blender in 2 to 3 batch batches and purée until smooth, returning the soup to the saucepan.
Add cayenne, if desired, check seasonings, and add more water if necessary to adjust the consistency of the soup. Keep soup warm over very low heat until ready to serve.
Serve immediately or cool and store in an airtight container in the fridge for 2 to 3 days.
Garnish with sliced green onions or chives or a swirl of chili oil.
Notes
To make soup vegan, use olive oil or vegan butter instead of butter.
To store, cool soup slightly and store in an airtight container in the fridge for 2 to 3 days.