Roasted Cauliflower Soup

Preheat oven to 400 F. Spread the chopped cauliflower and onion on a rimmed baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Roast for 25 minutes, stirring halfway through, until golden and beginning to caramelize. Remove from oven.

Place the cauliflower and onions in a stock pot and cover with the chicken stock. Bring to a simmer and cook for 5 minutes. Add the evaporated milk and season with a bit more salt and pepper. Puree the soup in a blender in batches or use an immersion blender and puree it in the stock pot, until the soup is creamy and smooth. If you used a blender, put the pureed soup back into the pot. Keep soup warm over low heat.

In a medium saucepan with a tight-fitting lid, steam the baby broccoli over medium heat in a small amount of water. Steam until just fork tender, no longer than 3-5 minutes.

Ladle soup into bowls. Cut the broccolini into bite-sized pieces and place on top of soup as a garnish along with red pepper flakes, chopped hazelnuts and a drizzle of garlic oil.