Roasted Cauliflower Soup & Homemade Baked Croutons

• 2 heads cauliflower chopped into florets
• 4 cloves garlic roughly chopped
• 3 cups chicken stock
• 1/4 cup cream
• 1 tablespoon butter
• sea salt
• olive oil
• flat leaf parsley roughly chopped
• 1/4 sour dough a loaf of, sliced length-wise lightly
• 1 chunk Parmesan finely shaved on a microplane grater
• black pepper
• 1 teaspoon butter

1. Preheat oven to 425u0b0
2. Coat cauliflower and garlic in olive oil and roast on a baking sheet for about 20 minutes or until a nice golden brown. Turn once or twice to avoid burning
3. Add cauliflower mixture to a pot with chicken stock (or low sodium chicken/vegetable broth if using store bought) and butter and cook for another 20 minutes until very soft.
4. In a blender, puree cauliflower and some of cauliflower water and cream in batches until very smooth. You can adjust the amount of water to get your desired thickness.
5. When you are through, keep soup warm, while you make the croutons.

cauliflower, garlic, chicken stock, cream, butter, salt, olive oil, flat leaf parsley, sour, grater, black pepper, butter

Taken from www.yummly.com/recipe/Roasted-Cauliflower-Soup-_-Homemade-Baked-Croutons-1669072 (may not work)