Roasted Cauliflower Soup with Artichoke Cream

Ingredients

Cauliflower

Olive oil

Garlic

Canned artichoke hearts

Stock or milk

Parmesan

Directions

Roast a whole head of cauliflower in a pot in a 400°F oven with a drizzle of olive oil, some salt and pepper, and a few cloves of garlic. When the cauliflower is all soft on the inside and crisp on the outside and good to go —45 minutes or so— cut it into pieces and whiz them up in a blender with a can of drained artichoke hearts and a little chicken stock, vegetable stock, or milk. Blend in some grated Parmesan at the end. Yowza.