Creamy Roasted Cauliflower Cheddar Soup

Instructions

1. 1

   Preheat oven to 400°F. Spread the cauliflower florets on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large saucepan, combine the roasted cauliflower, onion, chicken broth, and bouillon cube. Cover and cook over medium heat until the vegetables are tender, about 15 minutes.

3. 3

   In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, until the mixture is smooth and bubbly. Gradually whisk in the milk and bring to a boil, stirring constantly, until the mixture thickens, about 2-3 minutes.

4. 4

   Reduce the heat and stir in the shredded cheddar cheese until melted and smooth. Add the dried parsley, salt, nutmeg, and a pinch each of cayenne pepper, curry powder, and white pepper.

5. 5

   Pour the cheese sauce into the cauliflower mixture and simmer gently for 30 minutes, stirring occasionally, until the flavors have melded. Do not boil. Serve hot, garnished with minced fresh parsley if desired.