Puréed Roasted Cauliflower Soup
1 large head of cauliflower, chopped into even chunks
2 tablespoons olive oil
sea salt to taste
1 golden delicious on Jonagold apple julienned into thin slivers
Preheat oven to 350F.
Take a 10" x 10" piece of parchment and put garlic squarely in the middle. Drizzle with olive oil and sea salt.
Take a 10" x 10" piece of foil and place beneath parchment, now wrap the entire garlic up so that the olive oil does leak out. Set aside.
Quarter yellow onion.
Using a fine seive and the back of a laddle, press the puréed soup through so that all lumps are removed.