This is a great comfort food. I just love this soup. It's just what you need on a cold Winter day! Hits the spot!
1 head cauliflower, cut into small florets
2 tbsp extra-virgin olive oil
1 Tbsp House Seasoning (see my blog for this recipe)
4 garlic cloves, leave whole
1 tbsp butter
1 onion, finely chopped
1 heaping tbsp all-purpose flour
2 (14 ounce) cans low sodium FF chicken broth (reserve one for the end)
1 cup RF or skim milk (I like skim plus)
2 Tbsp white wine (one you would drink)
Preheat oven to 425 degrees. Place cauliflower & garlic cloves in a small roasting pan. Drizzle with oil and season with garlic powder, salt, and pepper; toss to coat. Roast cauliflower stirring every 10 min. until golden brown and tender, 30 min. or so. Remove from oven and set aside. Melt butter in a large saucepan over medium heat. Add chopped onion and cook and stir until lightly golden brown, about 10 min. Sprinkle flour over onions and stir to coat & cook about 2 min. Slowly pour in the chicken broth and milk, all the while stirring until all of the flour is dissolved about 2 min. Add wine and bring to a boil while stirring continuously until it thickens slightly, about 5 min., then reduce heat to low. Stir in roasted cauliflower, breaking the cauliflower up a bit. Serve as is, or I prefer to blend half the soup in a blender and recombine it with the rest of the soup for a thicker consistency. I prefer to blend some of the soup in a blender to make it smoother. At this point, I add the second can of chicken broth. Delicious!