Creamy Cauliflower Soup

Preheat your oven to 375°F (190°C). Cut the cauliflower into florets and toss with olive oil, salt, and pepper. Roast in the oven for 30 minutes until tender and slightly caramelized. (Optional: If using pre-roasted cauliflower leftovers, you may have topped it with tahini, olive oil, lemon juice, and minced garlic.)

Transfer the roasted cauliflower into a stock pot. Add liquid, using half chicken broth and half water, until it just covers the cauliflower. Stir in garlic powder, onion powder, oregano, red chili flakes, salt, and pepper to taste.

Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld. Carefully transfer the soup mixture to a blender and blend until smooth and creamy. Serve hot, topped with a dash of fresh pepper and chopped parsley.