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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Cauliflower & Garlic Soup
 Categories: Five, Soups, Vegetables
      Yield: 5 servings
 
  2 1/2 lb Cauliflower; in 1" florets,
           - leaves reserved
    1/4 c  Extra-virgin olive oil; more
           - for drizzling
           Salt & pepper
      1    Head garlic
 
  Set the oven @ 425ºF/218ºC.
  
  On a sheet pan, toss the cauliflower florets and leaves
  with the olive oil and season generously with salt and
  pepper. Cut off the top 1/4" of the head of garlic to
  expose the top of the cloves, then place on a piece of
  foil, cut side up. Sprinkle exposed cloves with salt,
  then drizzle lightly with oil. Wrap the garlic in the
  foil and place on the sheet pan. Roast until the
  cauliflower is browned and tender and the garlic is soft
  and fragrant, 30 to 35 minutes.
  
  Meanwhile, in a large pot or Dutch oven, bring 6 cups of
  water and 1 teaspoon salt to a simmer over medium.
  Reserve about 1 cup cauliflower for the topping, then
  add the rest to the pot, including any browned bits on
  the sheet pan. Squeeze the roasted garlic cloves from
  their skins into the pot. Cover and simmer until the
  cauliflower is very soft, 7 to 10 minutes.
  
  Off the heat, using an immersion blender (or working in
  batches in a traditional blender), purée the soup until
  smooth. If thick, add water to taste. If thin, simmer,
  uncovered, for 5 to 10 minutes to reduce slightly. (The
  soup will also thicken as it cools.) Season to taste
  with salt.
  
  Serve the soup topped with the reserved roasted
  cauliflower, a drizzle of olive oil and more black
  pepper.
  
  By: Ali Slagle
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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