Full Recipe
Author
College Inn |
Description
To simplify the prep to 1 pan, the cauliflower is roasted on the stove not in the oven. Cutting larger cauliflower flowerets in half will help each piece brown evenly, and create a rich caramelized flavor. For the smoothest texture, use a blender to puree the soup. This classic, creamy soup is perfect on its own, but it is also an ideal canvas to feature different toppings.
