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"  Soup is the favorite way my family likes to eat cauliflower, with roasted cauliflower running a close second. Gorgeous cauliflower at our local farmer&amp;#039;s market inspired me to make this soup a couple of nights ago. The normally pungent and licorice-y fennel gets all sweet and creamy in this soup. Roasting mellows its flavor just as it does garlic. I served it the soup steaming hot with thick slices of whole grain bread and local butter. ROASTED CAULIFLOWER, FENNEL, AND GARLIC SOUP  1 head cauliflower, remove core, break into florets 1 fennel bulb, white part only, trimmed and cut into chunks 6 unpeeled cloves of garlic olive oil unsalted butter 6 cups of water or broth 2 waxy potatoes scrubbed and chunked (I never peel them for soup) heavy cream, milk, half n half or unsweetened soy milk (about a cup) salt and pepper  Place cauliflower, fennel, and garlic in roasting pan. Toss with olive oil, salt and pepper and roast at 400\u00BA for about 25 minutes until fragrant and lightly browned.    Peel garlic and then transfer squeezed garlic and veggies to soup pot and saute in olive oil and a little butter for about 10 minutes.    Add water or broth and potatoes. Bring to a simmer and cook until potatoes are soft skimming any foam as needed. Puree with a stick blender then add cream to taste until soup is silky. Season with salt and pepper. Serve. Hopefully your kids will like it as much as mine do. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a38020/roasted-cauliflower-soup-recipe/>