Cream of Roasted Cauliflower Soup

1 medium size head of cauliflower, trimmed of greens

2 tbsp. extra virgin olive oil

1/4 tsp. ground nutmeg

salt and pepper

2 cups chicken stock

1 cup 1% milk (more depending on the amount of cauliflower – see note)

2/3 cup grated white cheddar cheese

freshly grated nutmeg, salt and pepper to taste

roasted pumpkin seeds (optional garnish, recipe on blog)

maggi seasoning (optional garnish, see link below to purchase)

Cut the cauliflower into large chunks and place in a roasting pan, drizzle with olive oil.  Sprinkle over salt and pepper and place in a 350F oven.  Roast for approx. 1 hour, (tossing the cauliflower occasionally to cook evenly) or until fork tender.  Remove from oven.

In a blender or food processor, in small batches, puree the roasted cauliflower, adding the chicken stock as necessary just to blend smoothly.  Pour into a large saucepan.  Continue until all the cauliflower is processed.  Add remaining stock and milk*.  Add the grated cheese and heat over low heat until cheese melts.  Season with the nutmeg and salt and pepper as needed.  Serve.

*Note – the amount of liquid to add can vary depending on how large or small the head of cauliflower is.  You are trying to achieve a somewhat thick, bisque-like consistency.  Use your judgment when adding the remaining milk.

Tip – Maggi seasoning is a Dutch product that is used to add a little more ‘robust’ flavor to soups and stocks.  It is like a very condensed/reduced liquid broth seasoning. I highly recommend it for use in any soups or gravies. It is what you see in the photo above.