Curry Roasted Cauliflower Soup

1. Preheat oven to 350 degrees F (175 degrees C).

2. Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.

3. Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.

4. Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.

5. Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.

Cook's Note:

The cauliflower can be roasted and refrigerated up to 2 days ahead.

Half-and-half can be substituted for the milk, if desired.