1 Cauliflower heart, washed and separated into
1 medium onion, chopped
½ cup olive oil
4 garlic cloves
1 potato, peeled and chopped
1 carrot, washed and dried
Chicken stock or water
Parmesan cheese or kefalotiri
Crushed red pepper flakes
¼ teaspoon cumin powder
and freshly ground pepper to taste
Chop one head of cauliflower or separate the florets and place on a half sheet baking pan along with one medium chopped onion, 4 whole cloves of garlic, one medium or large chopped potato and one washed and dried carrot. The carrot is not in the above picture because I added it after taking the pic....
Drizzle 1/2 a cup of olive oil over the veggies, and sprinkle with salt and black pepper. Mix well to incorporate.
Roast the veggies for 35-40 minutes or until tender, turning them halfway through cooking.
At this point check the salt and add as much as you like along with a pinch of crushed red pepper flakes, 1/4 teaspoon of cumin powder and 1/2 teaspoon of dried, crushed oregano. Keep stirring it occasionally so that it does not burn. Let it simmer for about 30 minutes and while stirring, break up the cauliflower florets to add texture to the creamy soup.
Add the chopped roasted carrot with 2 cups of heavy cream. Let it come to another simmer and just like that it's ready :)
Taste the salt and add more if needed.
Pour into bowls and sprinkle some grated parmesan or kefalotiri cheese. Toast some pita or Italian bread and Enjoy!