Carmelized Cauliflower Soup

There is nothing like  the crusty edges and nutty taste of a roasted cauliflower floret. The high heat of the oven brings out the natural sugars in the vegetable.
 
INGREDIENTS:  Serves 4
1 Head Cauliflower (about 3 lbs.)
Extra Virgin Olive Oil
1/2 tsp. Fresh Grated Nutmeg
Salt and Pepper
2 tsp. Extra Virgin Olive Oil
1 Large Shallot, chopped
1 Clove Garlic, chopped
3 Cups Low Sodium Vegetable Broth
1 tsp. Dried Thyme
1 Tbsp. White Balsamic Vinegar
1/2 Cup Toasted Hazelnuts, Chopped
Fresh Thyme Leaves

DIRECTIONS
Preheat the oven to 450ºF.

Cut the cauliflower into florets and place in a large bowl, Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper, and toss everything to coat. Next, spread the cauliflower on a rimmed baking sheet and bake on the middle rack for about 35-45 minutes, or until they are fully roasted and you see a good amount of brown edges. Toss the cauliflower halfway through,  There is a pretty wide grace period here. Remove to cool.

 While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme, and vinegar and warm through.

When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.

Serve each portion of soup with chopped hazelnuts and a pinch of fresh thyme leaves.