Ingredients

• 1 cauliflower
• olive oil
• salt and pepper
• 1 onion
• 2 carrots
• 2 celery ribs
• butter
• 1/2 cup white wine
• 5-6 threads saffron
• 4 cups chicken stock<
• 2 Tbsp butter
• 2 Tbsp flour
• 1 cup milk
• 1 tsp paprika
• lemon juice and sugar to taste

Instructions

• Preheat oven to 400F.
• Remove leaves and core from cauliflower and cut into large chunks. In a large bowl, toss olive oil with salt and pepper and olive oil to coat.
• Place cauliflower into a large cast-iron pan and bake, uncovered, for 40-60 minutes or until soft. Turn over once or twice.
• Heat butter in a large pan over fairly low heat. Dice onions, carrots and celery and toss them in the pan with some salt and pepper.
• Let aromatics cook slowly for 20-30 minutes, stirring occasionally.
• An a small bowl, combine saffron with 1/4 cup of hot stock and let it sit for 5-10 minutes to dissolve. Then stir it in with the rest of the stock.
• In another pan, melt 2 Tbsp butter over medium-low heat and stir in flour. Add milk and stir for a few minutes until sauce thickens.
• Turn up heat on aromatics to medium and add the roasted cauliflower. Then stir in the white wine. Simmer until wine is reduced.
• Add the paprika, white sauce and stock to the large pan and stir to combine. Bring to a quick boil and reduce to a low simmer.
• After a few minutes, taste the broth. Add a bit of lemon juice and sugar and taste again.
• Simmer the soup for another 15 minutes or so, then turn off the heat. Puree the soup with a hand-blender and serve with a garnish of grated cheese.

Roasted cauliflower soup simmering