I served this as a main dish with a mixed greens, pear and walnut salad, but it would make a great first course, too. I used an immersion blender but I think I might try a food processor or blender to make the soup a bit smoother. The taste was wonderful and it was very easy to put together on a weeknight.
1 head cauliflower
4 tablespoons extra-virgin olive oil, divided
smoked sea salt
1 small onion, sliced thin
1 quart chicken or vegetable stock
1/2 cup finely grated Parmesan
Freshly ground black pepper
Pre-heat the oven to 400.
Remove the leaves and thick core from the cauliflower and chop into chunks.
Line a baking sheet with tinfoil, spread cauliflower onto it in a single layer. Drizzle with 2 tablespoons of olive oil and sprinkle with sea salt. Roast for about 15 minutes until tender and just starting to brown.
While the cauliflower is roasting, heat the olive oil in a large saucepanover medium heat and add the onion. Cook until golden brown and caramelized, about 10-15 minutes.
Add the roasted cauliflower and stock to the onions and bring to a boil. Reduce the heat to a simmer and cook until the cauliflower is very soft and falling apart, about 5 minutes.
Remove from heat and, using a hand held immersion blender, puree the soup until smooth, or puree in small batches in a food processor or blender and return it to the pot.
Add the Parmesan and stir until smooth.
Ladle into bowls and sprinkle with pepper.