1 medium cauliflower, broken into florets about 1 inch in size
~ olive oil
1 onion, finely chopped
2 cloves garlic, chopped
2 potatoes, diced
1 qt. water
1 Tbsp. cream
~ paprika (optional)
- Heat the oven to 350 degrees. Break the cauliflower into florets about an inch or so in size. Place florets in a large bowl, drizzle with olive oil and toss to coat. and put in an oven proof pan. Roast cauliflower until soft, about 35-40 minutes.
- When cauliflower is nearly done, heat some olive oil over medium heat in a large pot. Add the onions and saute until translucent, about 5 minutes. Add garlic, saute another minute then add cauliflower and potatoes. Cover with water. Simmer on medium heat until the potatoes are completely soft, about 20-30 minutes. Use a handheld blender to mix the soup until smooth. If using a food processor or blender, let soup cool for a few minutes and process in batches.
- Add cream and season to taste. Serve with a sprinkle of the optional paprika.