After 5 straight days of rain, I've been trying hard not to let it affect my mood. 

So to lift my spirits, what do I do?

Make roasted cauliflower soup. Yes, it made me feel better. And it made me feel even better to watch Mateo eat three big bowls of it. It's a simple, lovely thing. 

Roasted Cauliflower Soup

2 heads cauliflower

1 large onion chopped

3 cloves garlic crushed

1 shallot sliced

5 tbsp. olive oil

1/2 cup dry white wine

3 cups vegetable broth

3/4 cup heavy cream

salt and pepper to taste

Heat oven to 425. Cut cauliflower into bite size florets and place in a bowl with 3 tbsp. of olive oil, sliced shallot and a generous pinch of salt. Toss, making sure each piece is coated. Place cauliflower on cookie sheet or roasting pan and bake in oven for 30 minutes, tossing every 10 minutes or so. 

About 10 minutes before the cauliflower is done, saute the onion in a heavy stock pot with the rest of the olive oil until slightly caramelized. Add cauliflower to the pot with broth, white wine, and garlic. Let simmer for about 15 minutes or until cauliflower is very tender. 

Puree soup in batches in a blender or food processor until smooth. Return to the pot and add heavy cream. Add salt and pepper to taste.