Roasted Garlic Cauliflower Soup

  • Preheat oven to 450 degrees.
  • Place the cauliflower in a small roasting pan.
  • Drizzle with oil, and season with nutmeg, garlic, salt and pepper.
  • Roast the cauliflower in a preheated oven stirring every 10 minutes until golden brown and tender for about 30 minutes.
  • Melt the butter in a large pan and toss the diced onions in the pan.
  • Sprinkle the flour over the onions and stir to coat.
  • Slowly pour the chicken broth and milk into the pan.
  • Mix with a wire whisk until all of the flour is dissolved.
  • Bring to a boil while stirring continuously until it thickens, then reduce heat to low.
  • Stir in the cauliflower. Half of the cauliflower can be blended and combine with the rest of the soup, depending of the level of consistency you desire.