Roasted Cauliflower Soup with Brown Butter or Harissa

Roasting the cauliflower gives profound flavor to this velvety – and super easy to make – puréed soup. Swirl in a little brown butter before serving to spin it French, or garnish it with harissa sauce for a delicious North African flavor. It's hard to imagine something dairy-free could be so rich-tasting, elegant and low-calorie (there are only about 100 calories per serving; add about 35 if you're garnishing with brown butter). Harissa is available in tubes or jars in supermarkets with well-stocked international sections.

For a vegan version, use vegetable broth rather than chicken broth, and choose harissa or another vegan garnish.

Makes 6 servings.

Ingredients

FOR THE SOUP:

1 1/2 cauliflowers (about 1 3/4 pounds)

1 tablespoon olive oil

6 cups chicken broth (or vegetable broth)