Roasted Cauliflower Soup

You’ll need:
1-2 heads of cauliflower, depending on size
1 rounded cup of chopped spring onion or leek
1 quart chicken stock (or veggie)
2 tbsp Mediterranean spiced sea salt
a pinch of nutmeg
4 tbsp light olive oil
1 1/4 cup milk (you could replace with almond or soy)
1/4 cup flour (I use white rice)
plenty of fresh thyme, roughly chopped

First, chop the cauliflower and toss with Mediterranean sea salt, nutmeg & 2 tbsp of olive oil. Place in a shallow layer in a glass baking pan & bake in a 400 degree oven for 20-30 minutes, until tender & golden, stirring every 10 minutes.
Meanwhile, saute your onion in 2 tbsp of olive oil until soft and translucent. Add the flour, stirring to coat and add the milk & stock a bit at a time, stirring constantly. This will give you a nice thick base. Add the roasted cauliflower, and puree to desired consistency. I like mine to be a bit chunky. Add the thyme and voila! Warm, hearty, and a perfect example of cauliflower at its best!