Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 large head cauliflower, broken into pieces
• 3 cups chicken stock
• 1 cup cream
• salt and pepper to taste

Directions

• Preheat oven to 380F.
• Place onion and cauliflower in a large oven proof dish and drizzle with olive
• Sprinkle with some salt and
• Roast until
• Place the cauliflower and onions in a large pot and add
• Bring to a
• Let it boil 5 minutes, add cream and season with salt and papper
• Pure in a blender and serve with a little ol- ive oil and some pepper.