Roasted Curry Cauliflower Soup

The CC's mom used to make a cauliflower soup when he was growing up. He always felt that there was something missing. The soup was too boring and bland.

Of course, it wasn't the spices that were missing but Maestro Maillard.

The soup here takes longer to make(you don't have to do anything; you can lay back and drink your martini) but the results speak for themselves.

Ingredients

1 head cauliflower (cut into florets)
1 large red onion

1 1/2 tsp curry powder

olive oil
sea salt
black pepper


Recipe

Preheat the oven to 450°F. Toss the cauliflower with olive oil, sea salt and plenty of black pepper. Roast for 25-30 minutes until it is lightly brown.

Fry the onions at medium low heat until they are softened. Add the roasted cauliflower, and the curry powder and fry for a minute or two. Add the water, and let it come to a boil. Skim if necessary.

Blend the mixture, and pass through a sieve. Reheat if needed.