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1 Onion, roughly chopped
1 Tbsp Olive Oil
1 head Romanesco
1/4 cup Heavy Cream (optional)
4 cups Vegetable Broth
Freshly Cracked Black Pepper
Sea Salt
Romanesco into roughly 1-inch pieces.
Toss lightly in olive oil and spread on a baking sheet. Roast 15 minutes or until cauliflower is slightly browned.
In a large pot over medium-low heat, add olive oil, onion and garlic cloves. Sauté 10 minutes until onion is soft and translucent but not browned. Add Romanesco to soup pot along with vegetable broth, sea salt and pepper, to taste. Bring mixture to boil; then simmer 5 minutes.
Remove soup from heat and use an immersion blender to purée or a blender to process in batches. Stir in heavy cream, if using, and season with more sea salt and pepper, to taste.
