Here’s another nice recipe from the folks at MediterrAsian blog, which I modified just slightly. It’s perfect for this time of year!
The first time I made this soup, I didn’t even add the Parmesan cheese to serve and it was delicious. Roasting the cauliflower and potato first makes a big difference! I also didn’t have fresh parsley so I used dried — just sprinkled a little on top for color. I didn’t add the final tablespoon of olive oil at the end, but I kept it in the recipe.
Ingredients:
4 Tbs. extra virgin olive oil
1 whole cauliflower cut into florets
1 medium russet potato, peeled and cut into small cubes
5 cups vegetable stock
2 cloves garlic, finely chopped
½ tsp. freshly ground black pepper
½ tsp. dried rosemary
Grated Parmesan cheese to serve (optional)
Chopped fresh parsley for garnish
Directions:
Preheat the oven to 500 degrees. Place the cauliflower and potato in a baking dish, toss with 2 Tbs. of the olive oil and roast for 15 minutes, stirring once or twice.
During the final 5 minutes of the roasting, heat 1 Tbs. of oil in a large pot over medium-low heat and cook the garlic and rosemary for 2 minutes.
Add the salt, pepper and stock to the pot and bring to a boil. Add the roast cauliflower and potato and simmer for 2 minutes.
Transfer the soup to a blender and process until smooth, or use an immersion blender to blend in the pot.
Return the soup to the pot to reheat (or put the pot back on the flame) and stir in the reserved tablespoon of olive oil.
Serve topped with a small amount of grated Parmesan cheese, if desired, and a sprinkle of fresh parsley.
Serves 4 to 6
Bobbie's Best Recipes 
Aunt Bobbie- I’m making this for dinner tonight! Yum. -Jeffrey
Wonderful! Let me know how it turns out!