Roasted Romanesco Soup with Buttermilk & Chives

Name: Roasted Romanesco Soup with Buttermilk & Chives
Ingredients: 1 medium or 2 small head(s) of Romanesco cauliflower, about 1 lb 10 oz (760 g) total; 3 Tbsp (45 ml) olive or avocado oil, divided; 1½ tsp salt, divided; Freshly ground black pepper; 1/2 onion, diced; 3 garlic cloves, smashed; 3¼ cups (775 ml) vegetable or chicken broth; 1/2 cup (120 ml) buttermilk, plus more for garnish; Chopped chives for garnish

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You can use regular cauliflower, but Romanesco, with its fractal shapes and chartreuse color, is entrancing. Buttermilk gives this soup a refreshing tang.

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Ingredients

1 medium or 2 small head(s) of Romanesco cauliflower, about 1 lb 10 oz (760 g) total
3 Tbsp (45 ml) olive or avocado oil, divided
1½ tsp salt, divided
Freshly ground black pepper
1/2 onion, diced
3 garlic cloves, smashed
3¼ cups (775 ml) vegetable or chicken broth
1/2 cup (120 ml) buttermilk, plus more for garnish
Chopped chives for garnish