Serves Serves 20
4 large or 6 small heads cauliflower, roasted about 20 minutes or until golden
Olive oil for skillet
3 onions, chopped
5 cloves garlic, sliced
½ teaspoon nutmeg
4 bay leaves
¼ bunch thyme, tied as bouquet garni
5 + quarts water
Chicken base or boullion to taste
1 ½ cups heavy cream or half and half
Salt and pepper to taste
Roast cauliflower as directed above. Heat olive oil in skillet over medium heat. Saute onions and garlic in olive oil. Add nutmeg, bay leaves and thyme. Once vegetables are softened, add water; bring to a boil and add cauliflower.
Remove some soup for vegetarian portions as needed, then add chicken base and cream.
Puree until smooth.