Ingredients:
1 head cauliflower, cut into florets (about 6 cups)
2 tablespoons vegetable oil
Salt
1 tablespoon chopped butter
3 onions, sliced 1 inch thick
1 ½ teaspoons curry powder
4 cups water
2 cups chicken or vegetable broth
2 tablespoons fresh parsley
Directions:
Preheat oven to 450 degrees. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out, and roast until the florets turn brown, about 25 minutes.
In a medium saucepan, melt butter over medium-high heat. Add onions, cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley. Serves 4