Roasted Cauliflower Soup

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Pre-Notes

If you do not have an immersion blender to puree the soup, you can puree in a blender, in two batches. Be sure to remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a towel over opening in blender lid (to avoid splatters).

Ingredients

1. 8 c cauliflower florets (about 1 large head), chopped into bite sized pieces
2. 2 t olive oil
3. 1/2 t kosher salt, divided
4. cooking spray
5. 3 oz thin sliced prosciutto or other cured ham, chopped
6. 1 T unsalted butter, divided
7. 3/4 c yellow onion, chopped
8. 4 garlic cloves, chopped
9. 4 c unsalted chicken broth
10. 1 c water
11. 1/2 c half-and-half
12. 1 oz fresh bread crumbs
13. 1/4 c flat leaf parsley, chopped
14. 3 t sliced almonds, toasted

Instructions

1. Preheat oven to 450°F.
2. Place cauliflower in a large bowl; drizzle with olive oil, and sprinkle with 1/4 t salt. Toss to coat. Arrange mixture in a single layer on a jellly-roll pan coated with cooking spray.
3. Bake for 40 minutes or until tender and browned, stirring once after 30 minutes.
4. Heat a large Dutch oven over medium heat. Coat pan with cooking spray.
5. Add prosciutto; cook 3 minutes or until crisp. Remove prosciutto; drain on paper towels.
6. Melt 1 1/2 t butter in pan. Add onion and garlic; saute 5 minutes, stirring occasionally.
7. Add cauliflower, broth and 1 c water; broing to a boil.
8. Reduce heat, and simmer 20 minutes, stirring occasionally.
9. Remove from heat; stir in half-and-half and remaining 1/4 t salt.
10. Puree the mixture with an immersion blender.
11. Meanwhile, melt remaining 1 1/2 t butter in a skillet over medium heat; swirl. Add the bread crumbs; saute 5 minutes or until golden, stirring frequently. Remove from heat.
12. Combine prosciutto, bread crumbs, parsley and toasted almonds.
13. Ladle about 1 1/4 c soup into each of 4 bowls; top each serving with the toasted bread crumb mixture.

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