- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 teaspoons curry powder, or more to taste
- 2 teaspoons mustard seeds
- 5 tablespoons butter, divided
- 1/3 cup chopped sweet onion
- 6 cups chicken broth
- 3 tablespoons all-purpose flour
- 1 cup milk
- salt and ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
- Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
- Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
- Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.
04/29/2018
recipepes.com
Curry Roasted Cauliflower Soup, recipe
PT15M
PT1H
5
455 calories
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