Toasted Cauliflower Soup
One head cauliflower, cleaned and cut small into florettes
1 oz olive oil
8 oz heavy cream
8 oz whole milk
Squeeze of lemon juice
Salt and pepper
At 350 degrees on sheet tray, toss cauliflower with olive oil and salt and pepper. Toast cauliflower to golden caramel color, turning over frequently. Remove and add to sauce pan.
Add cauliflower, milk and cream together, bring to low simmer for five minutes.
Put in blender, blend on high until smooth, adjust seasonings, add squeeze of lemon and chill soup immediately. Reheat to a simmer before serving.
Garnish with fresh herbs, pumpkin seed oil and sour cream.
Enjoy!
Chef John Brand 