Cauliflower Soup

1 head cauliflower
2 TB olive oil
1/4 tsp ground nut meg
2 tsp garlic powder
1 1/2 tsp salt
1/2 tsp ground pepper
1 TB butter
1 onion fine chop
3 TB flour
14 oz vegetable broth
1 C milk
8 oz pistachio

1) In a sautée pan, heat onion, oil and pistachios until onions are translucent
2) Cut cauliflower into florets, drizzle with oil and bake at 450 degrees. Cook for 40 minutes.
3) Place a large pot on stove, mix onion and pistachio mix with roasted cauliflower.
4) Cook for 5 minutes, add flour and cook for 2 more minutes.
5) Add stock and stir well
6) Using a slotted spoon, pull out cauliflower and add to blender and pulse twice. Return to pot. Stir eat and enjoy

Chef Chad Idema is the Executive Chef at Grill One Eleven in Rockford. You can view their website here.