Velvety Roasted Cauliflower Soup

Submerge cauliflower florets in a large container filled with lukewarm water that has been lightly seasoned with salt for 20 minutes. Remove the cauliflower and thoroughly rinse it under cold running water to drain excess moisture, then gently blot the florets with a paper towel.

Position an oven rack approximately 6 inches away from the heat source and set the oven to broil. Cover a baking sheet with a thick layer of heavy-duty aluminum foil.

Arrange the cauliflower in a single, even layer on the prepared baking sheet; lightly spray the cauliflower with cooking spray to prevent sticking.

Place the cauliflower under the broiler in the preheated oven and continue cooking until it develops a rich, dark brown color, approximately 20 to 30 minutes.

Heat oil in a large cooking vessel over medium heat. Add sliced onion and sauté until it becomes translucent, about 5 minutes. Introduce the roasted cauliflower and minced garlic into the pot and stir to combine. Pour in water, add a pinch of salt and pepper to taste, and bring the mixture to a gentle simmer. Allow all the vegetables to become tender, about 30 minutes.

Blend the soup with an immersion blender until it reaches a smooth consistency.