- 1 head cauliflower
- olive oil
- coarse salt and freshly ground black pepper
- parmesan cheese
- 1 and 1/2 cups buttermilk, or more
- milk or cream (optional)
- 1 cup Curry and Cream Sauce
- 3-4 tsp. Greek Yogurt or sour cream (optional)
- chopped fresh or dried parsley (optional garnish)
Preheat oven to 400°F. Cut cauliflower into florets and place in a single layer on a rimmed rectangular baking pan. Drizzle each piece with olive oil. Sprinkle with salt and pepper.
Place in the hot oven, uncovered, for 20-30 minutes, or until the tops are lightly browned (depends on floret size). Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese.
Heat buttermilk and the Curry and Cream Sauce in a medium sized saucepan until heated, but not boiling. Add the cauliflower florets and heat gently to allow flavours to blend.
In blender, puree mixture to the desired consistency - additional milk or cream can be added if mixture is too thick.
Reheat pureed soup, if necessary. Serve with a spoonful of yogurt and a little chopped fresh parsley.