I love roasted cauliflower, but I was in the mood for soup, because I wanted to try out the new bottle of Trader Joe's black truffle oil.
So I roasted the cauliflower anyway, set aside some toasty flowerets to use as "croutons," and blended up the rest with some sauteed onions, salt and about three cups of vegetable broth. Since the broth was still cool from having just been thawed, I put the blended mix in a saucepan to warm gently on the stove, along with a small handful of grated white cheddar cheese to melt into the soup.
Then of course, I ran outside to get this picture, as the sun started its slide into afternoon angles.
(Verdict on the TJ's truffle oil? Meh. Not a total waste of money. It wasn't expensive, and it was "worth it.")