- 1 head cauliflower
- 2 Tablespoons minced garlic
- 2 Tablespoons extra-virgin olive oil
- 4 Tablespoons yellow curry powder
- 2 Tablespoons unsalted butter
- 1/2 Cup whole milk
- 1 Cup chicken stock
- Kosher salt and black pepper, to taste
Preheat the oven to 400 degrees.
Split the cauliflower in 1/2 and move your knife around the stem to release all the florets. Cut the florets into similar sizes.
Spread the cauliflower florets on a baking sheet and toss with 2 tablespoons of the curry powder, the minced garlic, oil, and season with salt and pepper to taste.
Roast in the oven until the cauliflower is golden brown, about 10-15 minutes. In a small saucepan, melt the butter, milk, and chicken stock.
Place the roasted cauliflower (reserve some pieces for garnish) in a food processor and add 1/2 of the warm milk mixture. Turn on the processor and continue to add liquid until the soup is at the desired consistency. Season soup until desired taste is achieved.
Ladle soup into bowls and garnish with roasted cauliflower.