Ingredients:
1 large head cauliflower, broken into florets (large stems discarded)
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 1/2 cups vegetable stock
1 1/2 cups water
salt and ground black pepper to taste
Directions:
=Preheat oven to 350 degrees F (175 degrees C).
= Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
= Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
= Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
= Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
=Use an immersion blender to puree the soup in the pot; season with salt and black pepper.
