Tyler's Ultimate. Roasted Cauliflower Soup!

Okay here is the terrible deal. i made this. and it smelled delicious. and it has SO many ingredients that i LOVE! and it was TERRIBLE! No for the disclaimer. It was so bad that it tasted rancid! So i believe that one of my ingredients MUST have been bad and i will redo this recipe. I almost gagged when I tasted it. ewww :) But maybe you can make it with FRESH ingredients and prove me wrong because there is no way that it tasted the way it should have. Good luck!

Roasted Cauliflower Soup

1 quart milk

Kosher salt

1 head of cauliflower, cored and broken into florets

1/2 onion, sliced

8 fresh Thyme sprigs

1 stick unsalted butter

1 bay leaf

Extra virgin olive oil

Ground black pepper

Brioche-Cauliflower Crumbs

4 slices brioche tasted

1/4 cup pine nuts

1/2 stick unsalted butter, melted

2 T. chopped fresh parsley

1. Pour milk into a large saucepan, add a large pinch of salt and bring to a simmer over medium heat. Reserve 1/2 cup of cauliflower for topping and place the rest into the pot with the milk.
2. Add onion, thyme, butter and bay leaf. Bring to a simmer, cover, and cook for 15 minutes, until cauliflower is tender.
3. Discard bay leaf and puree the soup in a blender. Pour the soup back into the pot and season with olive oil, salt and pepper.
4. Meanwhile, preheat oven to 350 degrees. Thinly slice the reserved cauliflower and combine with brioche crumbs and pine nuts in a bowl. Drizzle with butter and toss to coat.
5. Spread mixture on a baking sheet and toast in the oven until lightly brown and crispy, 5 to 7 minutes.
6. Pour soup into serving bowls and drizzle with olive oil. Garnish with panko-cauliflower topping.