Dana’s delicious creation. Happily devoured by Davis.

Recipe adapted from Cookie & Kate

Serves 4

Ingredients :

1 large cauliflower chopped into bite-size florets

3 Tablespoons olive oil

Salt and pepper to taste

1 medium red onion chopped

2 garlic cloves minced

4 cups vegetable broth

2 Tablespoons butter

1 Tablespoon lemon juice

1/4 teaspoon ground nutmeg

Optional garnish: chopped parsley, roasted cauliflower floret, chives or Dana’s choice roasted chickpeas

Method:

Preheat oven to 450 degrees Fahrenheit.

Toss the cauliflower with 2 Tablespoons of olive oil and spread on a parchment paper lined baking sheet. Season with salt and pepper. Roast 25-35 minutes. Mix after approximately 20 minutes. Cauliflower is ready when it is caramelized. In a pot sauté onion and garlic over medium heat until soft. Add broth and cauliflower. (Don’t forget to reserve some florets for garnish.) Simmer 20 minutes. Cool slightly and blend soup with an immersion blender or traditional blender. Add butter, lemon juice and nutmeg. Season with salt and pepper to taste. To serve heat and pour into individual bowls. Garnish with your favourite fixings.