Cauliflower is making a comeback! No longer is it a bland, boiled side dish. Old-school cauliflower has been reinvented as cauliflower pizza crust, cauliflower steaks, cauliflower couscous, and just darn delicious roasted cauliflower. Seem too good to be true? Try these creative cauliflower soup and see for yourself.

Ingredients

1 - large head cauliflower, cut into florets (10 cups)
1 - onion, sliced
2 - cloves garlic, halved
2 - tablespoons olive oil
2 - 14 1/2 ounce cans chicken broth
1 - cup water
1 - bay leaf
1 - teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1 - cup half-and-half or light cream
1 - teaspoon salt
1/8 - teaspoon ground black pepper

Directions
Preheat oven to 400 degrees F. In a large roasting pan combine cauliflower, onion, and garlic. Drizzle with oil; toss gently to coat. Spread vegetables in an even layer. Roast, uncovered, for 30 minutes, stirring once.
In a 4-quart Dutch oven combine roasted vegetables, broth, the water, bay leaf, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool slightly. Remove and discard bay leaf.
Transfer vegetable mixture in batches to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to saucepan. Stir in half-and-half, salt, and pepper. Heat through (do not boil).
Nutrition Facts (Roasted Cauliflower Soup)
Per serving: 125 kcal cal., 7 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 12 mg chol., 756 mg sodium, 13 g carb., 3 g fiber, 6 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet