- 1 cauliflower, cut into flowerettes.
- 3 T olive oil
- 2 T butter
- 1 tsp kosher salt flakes
- 1 small onion, small dice
- 2 large garlic cloves, minced
- 1 tsp thyme
- grinding of pepper
- 4 C chicken broth
- 1 C heavy cream
- Parmesan cheese, thin curls for garnish (optional)
- Pre-heat the Memphis Grill to 450 F.
- Toss the cauliflower with 2 T of the olive oil. Arrange on a flat rimmed pan and sprinkle with the salt flakes. Place on the lower rack of the pre-heated Memphis, close the lid and roast for 35 minutes, turning the flowerettes every 10 minutes or so. The cauliflower is done when it is soft and deeply browned. Set aside to cool slightly. (Reserve 4 roasted cauliflower pieces for garnishing the soup before serving.)
- Melt the remaining olive oil with the butter in a soup pot. Add the chopped onion and saute for a few minutes until the onions begin to soften. Sprinkle thyme over the onions and stir in the minced garlic and a grinding of pepper. Continue to saute until the onion and garlic are soft and turn a nice golden yellow color. Pour in the chicken stock and heat until the mixture begins to simmer.
- Add the roasted cauliflower to the soup pot and puree with the onion/chicken stock mixture using a hand blender until smooth with no lumps. You can also do this in batches using a blender or food processor.
- Add the heavy cream and heat the soup until it begins to simmer again. Correct the seasoning with salt and pepper to taste. Reheat the reserved roasted cauliflower pieces in the microwave. Serve the soup garnishing each bowl with a roasted cauliflower flowerette and some Parmesan cheese curls if desired.
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