The first time I roasted a head of cauliflower was a pivotal food moment for me. It changed my vegetable eating life. Before that, I was able to eat one or two pieces of cauliflower, and even then only if they were smothered in cheese sauce. But once I learned how roasting dramatically changes the flavor of cauliflower, I could eat an entire head straight up. It’s really that good.
Even after making it dozens of times, it still amazes me that something as simple as high-heat roasting can transform this vegetable from something lackluster into something that you — quite literally — can’t stop eating. So, I thought to myself, I wonder what would happen if I roasted cauliflower, then turned the intensely flavorful florets into soup?
The results? A silky, luxurious and ultimately satisfying soup that is simple. The key, of course, is the high-heat roasting of the cauliflower before pureeing it into a soup. High-heat roasting concentrates the sugars in the vegetable and gives it a depth and nuttiness that cannot be coaxed out of it any other way.
This rich and delicious soup is deceptively healthful and can be made even more so by using milk instead of half-and-half.