Curry Roasted Cauliflower Soup Recipe

Preheat oven to 350 degrees F (175 degrees C).

Combine cauliflower olive oil curry powder and mustard seeds in a baking pan; toss to coat cauliflower.

Bake in the preheated oven until cauliflower begins to brown 35 to 40 minutes.

Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.

Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned about 5 minutes. Add milk to roux and continue cooking and stirring until thickened 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.