Roasted Cauliflower Soup with Toasted Hazelnut Oil

• 1 pound cauliflower, cut into 1-inch pieces
• 3 Tbsp. extra virgin olive oil
  
• 1/3 tsp. dried thyme or 1 tsp. fresh, minced thyme
  
• 1/2 tsp. each sea salt and freshly ground black pepper
  
• 3 cups vegetable broth
  
• 3 tsp. Spectrum Toasted Hazelnut Oil

Preheat oven to 450˚ F. and toss cauliflower with olive oil, thyme, salt and pepper. Roast for 15-20 minutes, turning frequently, until fragrant, browned in spots and tender. Remove from heat and let cool slightly.

Transfer cauliflower to a food processor and purée with vegetable broth. Season to taste with salt and pepper. Serve hot or cold drizzled with 1/2 teaspoon of Spectrum Toasted Hazelnut Oil. Serves 6.

Adapted from www.spectrumorganics.com