About this recipe:This simple soup of roasted cauliflower is so smooth and creamy, you won't believe it isn't loaded with cream and potatoes. People are always shocked by how few ingredients are needed.
2 heads cauliflower, broken into florets
olive oil cooking spray
60ml olive oil
1 large onion, chopped
4 cloves garlic, chopped
salt and freshly ground black pepper to taste
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Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well and arrange on a sheet of heavy foil on a baking tray. Spray the olive oil cooking spray evenly on the cauliflower.
Preheat the oven grill and set the rack about 15cm from the heat source.
Grill the cauliflower until browned, 20 to 30 minutes.
Meanwhile, heat olive oil in a large soup pot; cook onion until softened, about 5 minutes. Stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion blender until creamy and smooth.