Roasted Cauliflower Soup With Parmesan Croutons - cooking recipe

Ingredients

2 heads cauliflower, chopped into florets
4 garlic cloves, roughly chopped
3 cups chicken stock
1/4 cup cream
1 tablespoon butter
sea salt
olive oil
flat leaf parsley, roughly chopped
1/4 loaf sourdough bread, sliced length-wise
1/4 lb parmesan cheese, finely shaved on a microplane grater
black pepper
1 teaspoon butter

Preparation

Preheat oven to 425\u00b0.
Coat cauliflower and garlic in olive oil and roast on a baking sheet for about 20 minutes or until a nice golden brown. Turn once or twice to avoid burning.
Add cauliflower mixture to a pot with chicken stock (or low sodium chicken/vegetable broth if using store bought) and butter and cook for another 20 minutes until very soft.
In a blender, puree cauliflower and some of cauliflower water and cream in batches until very smooth. You can adjust the amount of water to get your desired thickness.
When you are through, keep soup warm, while you make the croutons. For the croutons, butter bread, add fresh Parmigiano-Reggiano and pepper and toast in the 425 degree oven.
Bake until golden brown and crispy at the edges. About 7 minutes.
Cut into bite sized chunks and serve atop the soup.