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Creamy Cauliflower Soup With Rosemary Olive Oil

cooking.nytimes.com
  • 40 minutes
  • Serves 6

INGREDIENTS

1 cup

olive oil

16 inches

rosemary

2 tbsp

olive oil

1 cup

onion

1 tbsp

garlic cloves

1 qt

vegetable stock

2 1/2 lb

cauliflower

2 tsp

kosher salt

1 tsp

pepper

1

lemon zest

3 cups

rustic country bread

1 person Recommend This Recipe