- 1 head cauliflower, chopped
- Olive oil, as needed
- Salt, to taste
- Black pepper, to taste
- 2 slices bread, cut into chunks
- 1 teaspoon garlic powder
- 1 onion, thinly sliced
- 1/2 teaspoon granulated sugar
- 1 cup vegetable stock
- A small handful chopped chives
Preheat the oven to 350ºF. Spread the cauliflower florets on a baking sheet. Drizzle with oil and season with salt and pepper. Roast for 20 minutes.
Toss the bread with olive oil, salt, black pepper and garlic powder. Lay out on a baking sheet and bake for 15 minutes, until browned and crisp.
Heat olive oil in a saucepan over medium-low heat. Add the onions and cook for 15 minutes, stirring occasionally to prevent burning. Lower the flame if needed. Once caramelized, set aside 3/4 of the onions.
Continue to cook the remaining onions. Add the sugar and caramelize. Once amber and caramelized, remove from pan into a bowl.
Add the roasted cauliflower to the saucepan, leaving a couple of florets aside for garnish, along with the 3/4 caramelized onion and vegetable stock. Bring to a boil and cook until cauliflower is soft. Puree with an immersion blender until smooth, adding water if you want a thinner soup. Adjust seasoning to taste.
Serve in bowls garnished with roasted cauliflower, caramelized onion, fresh chives, and croutons.