I made a half-version and followed other reviewers' comments to reduce roasting time to 30 mins. In the last fifteen minutes, I simmered 1/4 yellow onion, 2 tsp garlic, and white wine to coat in a pot. I added the cauliflower and 1/2 of the broth, then cooked for another 10 minutes with a cover, then removed from heat for another 10 minutes, uncovered. I added the other 1/2 of the broth and the milk, blended with immersion blender, then reheated a couple of minutes to serve. With those revisions, it matched a fabulous, full-fat version I'd had a few days ago.
Roasted Cauliflower Soup
wrb423 Posted: 01/19/09