Makes 2 quarts
1 large head cauliflower, chopped into florets
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 large leek, cleaned and sliced
1 quart vegetable broth or chicken stock
Kosher salt and black pepper
1/4 cup heavy cream (optional)
Preheat oven to 425-degrees F. Place cauliflower on a sheet pan, drizzle with olive oil, and season with 1 teaspoon salt and black pepper to taste. Roast for 20 minutes or until tender and gently browned. In a large soup pot, heat butter and an additional tablespoon of oil. Add chopped leeks, season with salt and pepper and cook until tender, about 5 minutes. Add roasted cauliflower and chicken stock and bring to a boil. Reduce heat, stir in cream, if using. Using an immersion blender, puree until smooth. Taste for seasoning and serve.
Nutrition Info Per Serving : Calories: 90; Total Fat: 6 grams; Saturated Fat: 2 grams ; Total Carbohydrate: 6 grams ; Sugars: 2 grams; Protein: 3 grams; Sodium: 250 milligrams ; Cholesterol: 9 milligrams; Fiber: 2 grams
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