Roasted Cauliflower Soup | Oregonian Recipes

Ingredients

• 2 cups 3/4-inch bread cubes (about 1/4 baguette)
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1/4 cup grated parmesan cheese (divided)
• 1 1/2 pounds cauliflower, broken into 1-inch florets
• 2 tablespoons olive oil (divided)
• Salt and freshly ground black pepper
• 1 medium onion, finely chopped
• 1 quart homemade vegetable broth, or no-chicken broth
• 1 bay leaf