Roasted cauliflower and garlic soup with turmeric and chipotle chili pepper
I roasted a head of cauliflower cut into florets and 4 garlic cloves in their skins, drizzled in olive oil and seasoned with salt and pepper, in a 400F oven for around 40 minutes.
I sautéed a diced yellow onion and 1 tsp of turmeric (in my new, beautiful Staub cocotte purchased from Food52!!), added the cauliflower and garlic (squeezed out of their skin), a couple of pinches of chipotle chili pepper and 1 cup of chicken stock and around 3 cups of water.
Just before serving, I squeezed a little lime juice to brighten the soup and a few thyme leaves although I think a dollop of crème fraîche and some coriander would be great too!