Rich in fiber and Vitamin B, like its green cousins—broccoli, brussels sprouts, cabbage, and kale—cauliflower is at its peak in winter. When roasted, this versatile, cruciferous crop produces a sweet and nutty flavor.

ROASTED CAULIFLOWER SOUP

By Walnut Creek Sunday Farmers’ Market

(Yield: 2 to 4 servings)

Ingredients:

4 cups cauliflower florets

2 tablespoons olive oil divided

1/4 teaspoon salt

1/2 medium yellow onion minced

2 cloves garlic minced

1 teaspoon dried thyme

2 1/2 cup water

1/2 cup heavy cream (optional or make dairy free with broth)

Salt to taste

Directions:

Preheat oven to 425. Toss cauliflower in olive oil and salt. Place on a baking tray in a single layer. Roast for about 30 minutes, until cauliflower is browned. Heat a pot over medium-low heat. Add olive oil followed by minced onion. Cook until onion is translucent, 5 to 6 minutes. Add garlic and thyme, cook another minute or so. Add water, bring to a boil, reduce to a simmer. Place water mixture and cauliflower in a blender and puree until smooth. Garnish with parmesan cheese and serve with crusty artisan bread.