Trim away the leaves, then split the head of cauliflower into 8 wedges, leaving the core intact. Place onto a baking sheet lined with parchment paper, mist with olive oil and season with s&p. Put pan on lowest rack of a 475 degree oven. Roast 10 minutes, turn wedges over and roast another 10 minutes.
Toast the cardamom pods until brown and fragrant. When cool, pulverize in a spice blender, mortar & pestle or whatever you have handy.
Saute the carrots, onion and garlic until colored & tender.
Remove the califlower from the oven and transfer to the pot, breaking away the florets from the core as you go. Add enough broth to just cover the vegetables. Cover the pot, reduce the heat to a gentle boil and cook until vegetables are very soft, about 20-30 minutes.
Turn off the heat. Carefully puree hot soup with an immersion blender. Add milk, cardamom to taste, s&p and yeast flakes. Simmer 5 minutes longer.
Garnish with whatever you find appealing. I’m using a chopped floret, slivers of radish and some of yesterday’s fennel feathers. Serve hot with a section of toasted baguette.
*The nutritional yeast is what makes this recipe stand out. It tastes something like parmesan or white cheddar cheese, with a slight nutiness. Great on popcorn!
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