Roasted Cauliflower Soup

Does it seem like cauliflower is the Rodney Dangerfield of vegetables? It gets no respect! Boiled or steamed to an inch of its life and left in the bowl all mushy and squishy. So, so sad...

Cauliflower does not have to be that dreaded vegetable you grew up with, it can be a star-just like it is in this soup! Perfect for a cold winters day, it is creamy and smooth with a wonderful, delicate cauliflower flavor. The luxurious texture contrasts with the crunchy panko, pine nut and roasted cauliflower topping making it such an enjoyable lunch for a blustery day.

Roasted Cauliflower Soup
adapted from: Tyler's Ultimate (Tyler Florence)
1 quart milk
Kosher salt
1 head of cauliflower, cored and broken into florets
1/2 onion, sliced
1 tsp. dried thyme
1 stick unsalted butter
1 bay leaf
Extra virgin olive oil
Ground black pepper

Panko-Cauliflower Crumbs
1 c. panko crumbs
1/4 cup pine nuts
1/2 stick unsalted butter, melted
2 T. chopped fresh parsley

1. Pour milk into a large saucepan, add a large pinch of salt and bring to a simmer over medium heat. Reserve 1/2 cup of cauliflower for topping and place the rest into the pot with the milk.
2. Add onion, thyme, butter and bay leaf. Bring to a simmer, cover, and cook for 15 minutes, until cauliflower is tender.
3. Discard bay leaf and puree the soup in a blender. Pour the soup back into the pot and season with olive oil, salt and pepper.
4. Meanwhile, preheat oven to 350 degrees. Thinly slice the reserved cauliflower and combine with panko crumbs and pine nuts in a bowl. Drizzle with butter and toss to coat.
5. Spread mixture on a baking sheet and toast in the oven until lightly brown and crispy, 5 to 7 minutes.
6. Pour soup into serving bowls and drizzle with olive oil. Garnish with panko-cauliflower topping.