Roasted Cauliflower Soup with Hazelnut Oil

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 pounds cauliflower florets 
• 14 ounce less-sodium chicken broth fat-free canned
• 4 cups milk fat-free
• 0.5 cup parsley fresh chopped
• 1  garlic head whole
• 1.5 tablespoons roasted hazelnut oil 
• 1 tablespoon olive oil 
• 2 cups onion thinly sliced
• 0.5 teaspoon salt 
• 2  thyme sprigs fresh

Equipment

• bowl
• frying pan
• baking sheet
• ladle
• oven
• blender
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 42
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Arrange cauliflower in a single layer on a baking sheet coated with cooking spray.
3. Add garlic to pan.
4. Bake garlic and cauliflower at 425 for 35 minutes or until golden brown, turning cauliflower after 20 minutes. Cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
5. Heat olive oil in a large Dutch oven over medium-high heat.
6. Add onion to pan; saute 8 minutes or until tender, stirring frequently.
7. Add milk, broth, and thyme sprigs; bring to a simmer. Cook 10 minutes, stirring occasionally.
8. Discard thyme sprigs. Stir in reserved garlic pulp and cauliflower.
9. Place half of milk mixture in a blender.
10. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
11. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
12. Pour into a large bowl. Repeat procedure with remaining milk mixture. Stir in hazelnut oil, salt, and pepper. Ladle 1 cup soup into each of 12 bowls; top each serving with 2 teaspoons parsley.