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Ingredients

1 head cauliflower, cut into florets 2 tablespoons olive oil 2 teaspoons curry powder, or more to taste 2 teaspoons mustard seeds 5 tablespoons butter, divided ⅓ cup chopped sweet onion 6 cups chicken broth 3 tablespoons all-purpose flour 1 cup milk salt and ground black pepper to taste

Nutrition Info

157.4 calories carbohydrate: 9.5 g cholesterol: 25.3 mg fat: 12 g fiber: 2.3 g protein: 3.9 g saturatedFat: 5.5 g servingSize: - sodium: 825.3 mg sugar: 4.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan, toss to coat cauliflower.
Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
Heat 2 tablespoons butter in a saucepan over medium heat, cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion, bring to a boil. Reduce heat to low and simmer.
Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat, cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth, season with salt and pepper.

8 cups

This savory soup is a great way to use cauliflower.