Roasted culiflower soup

Preheat oven to 450

Toss in bowl:

8 c. cauliflower florets (about 1 large head)
2 tsp olive oil
1/4 tsp. kosher salt

Bake at 450 for 40 minutes (stir once after 30 minutes)

In large pot coated with cooking spray add:

4 thin slices prosciutto or other cured ham chopped and cook for 3 minutes - remove and drain on paper towels

Melt 1 1/2 tsp. butter in pan and saute:

3/4 c. chopped yellow onion
4 garlic cloves, chopped

Add:

cauliflower
4 c. chicken stock
1 c. water

Bring to a boil, reduce heat and simmer 20 minutes.

Remove fro heat and stir in:

1/2 c. half and half.

Blend and and serve.

Add sauteed bread crumbs, ham, parsley and toasted almonds on top.