Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of aluminum foil on baking sheet. Drizzle or mist Harvest Wild Mushroom & Sage Olive Oil over cauliflower.
Broil the cauliflower in oven until browned, 20 to 30 minutes.
Meanwhile, heat ¼ cup Harvest Wild Mushroom & Sage Olive Oil in a large soup pot, and cook the onion until translucent, about 5 minutes. Stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.
I like to top this soup with green onions, sharp cheddar cheese, and pancetta.
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