Roasted Cauliflower and Gruyere Soup

Heat oven to 400 F.

Place the cauliflower florets on a rimmed baking sheet that you’ve lined with parchment paper. Roast at 400 F for approximately 45 minutes or until the cauliflower is a light golden brown.

Add the olive oil into a large soup pot along with the onion and garlic. Saute on medium heat until very lightly caramelized. De-glaze the pot by whisking in the chicken stock. Add the roasted cauliflower and bring to a boil. Then cover the pot, lower the heat and simmer for 20 minutes.

Using either a regular or a stick blender, puree the soup as little or as much as you like. Stir in the milk, scallions and cheese and season with salt and pepper. Stir until heated through and cheese is melted.

Serve hot and garnish with a little extra cheese and some crumbled bacon, if desired.