Oven-Roasted Cauliflower Soup | What you eat

Ingredients

• 8 cups (2 L) fresh or frozen cauliflower florets (about 1 head if using fresh cauliflower)
• 1 carrot, peeled and coarsely chopped
• 1-2 tbsp (15-30 mL) butter, melted
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp (5 mL) dried thyme leaves
• 1 bay leaf
• 2 1/2 cups (625 mL) no-salt-added vegetable broth
• 1 can (19 oz/540 mL) unsalted white beans, drained and rinsed
• 1 tbsp (15 mL) grainy Dijon mustard
• 2 1/2 cups (625 mL) milk
• Freshly ground pepper
• Salt (optional)
• 1/2 cup (125 mL) Cheddar cheese, shredded
• 1/4 cup (60 mL) fresh dill, coarsely chopped
• Lemon zest (optional)