Roasted Cauliflower Bisque

INGREDIENTS

1    head cauliflower, cut to small florets

3    tablespoons olive oil

2    teaspoons garlic powder

½   teaspoon ground nutmeg

2    tablespoons butter

1    medium onion, chopped

3    cloves garlic, minced

2    tablespoons all-purpose flour

2    cups chicken broth or dry white table wine

2    cups 2% fat milk

1    tablespoon dry Sherry or equivalent

METHOD

Preheat the oven to 350 F. Place the cauliflower into a large bowl and drizzle the olive oil over the florets, mixing to coat all of them. Sprinkle the garlic powder over the cauliflower, mixing to coat. Sprinkle the nutmeg over the cauliflower. Place the cauliflower on a rommed baking sheet and bake for 8 to 10 minutes until golden brown, checking occasionally to avoid any burning. Remove from the oven – turn it off – and set aside.

In a large sauce pan, melt the butter over medium-high heat and add the onions. Cook until they become translucent and add the garlic. Cook for 1 minute. Gradually add the flour, mixing it with the butter and on ions. Slowly whisk in the broth and milk until the flour is completely absorbed.

Bring to a boil, stirring constantly, until the mixture thickens, 3 to 4 minutes. Reduce the heat to low and mix in the cauliflower and sherry. Working in batches if necessary, place the soup in a food processor or a blender and process to a smooth puree. Return to a clean sauce pan over low heat to re-warm and serve with garnish if desired.

Based on a recipe from All Recipes  magazine