Ingredients:

  • 1 large head cauliflower (approx. 2 lbs / 900g), cut into florets
  • 1 tablespoon olive oil (plus extra for drizzling)
  • 1 medium yellow onion (approx. 8 oz / 225g), chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (32 fl oz / 950ml) - low sodium preferred
  • 1/2 cup heavy cream (4 fl oz / 120ml) - or half-and-half for a lighter option
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 teaspoon nutmeg
  • Chopped fresh chives or parsley
  • A swirl of cream or yogurt
  • Croutons
  • Crispy bacon bits

Instructions:

  1. Toss cauliflower florets with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.
  2. While cauliflower roasts, heat remaining olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Add roasted cauliflower and vegetable broth to the pot. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until cauliflower is very tender.
  4. Remove from heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
  5. Stir in heavy cream (or half-and-half) and nutmeg (if using). Season with salt and pepper to taste.
  6. Ladle into bowls and garnish as desired.