Roasted Red Pepper & Cauliflower Soup

Directions

1. 1
   Preheat the oven to 450 degrees. Line a cookie sheet with aluminum foil.
2. 2
   Take a head of garlic, cut off the top and drizzle with olive oil. Wrap in aluminum foil and place on the cookie sheet.
3. 3
   Drizzle red peppers with olive oil, season with salt and pepper and scatter in one layer on the aluminum foil covered cookie sheet. Alternatively, you can roast whole peppers on a gas flame.
4. 4
   Roast the peppers and the garlic for 30 minutes.
5. 5
   Meanwhile, cook cauliflower in salted water for about 20 minutes, or until cauliflower is completely tender. Drain the cauliflower, retaining about 1 cup of liquid.
6. 6
   In a food processor puree red peppers, cauliflower, 1 cup of milk and the squeezed out insides of the roasted garlic. If necessary, add 1/2 to 1 cup of retained cooking water (depending on how thick you want the soup to be). Season with salt and pepper.
7. 7
   Serve the soup in a bowl garnished with some chopped roasted red pepper and minced parsley. Note: this is a great soup to have for leftovers, as I found out. The recipe makes approximately 5 cups.