ROASTED CAULIFLOWER AND GREENS SOUP WITH CHEESY RYE TOASTS

Serves 4 1 head cauliflower (about 2 1/2 pounds) 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided Kosher salt 1 cup sliced yellow onion 2 teaspoons minced garlic 1 medium Yukon Gold potato (about 3 to 4 ounces), thinly sliced 3 cups low-sodium chicken or vegetable broth 2 cups water 5 ounces baby greens (such as kale, spinach, arugula, mustard or a mix) 1 tablespoon lemon juice Ground black pepper 4 slices rye bread 1 ounce grated Parmesan cheese Heat the oven to 450 F. Cut off and discard the tough bottom of the cauliflower stem. Separate 3 cups of small cauliflower florets (each about 1/2 inch in diameter) and set aside. Cut the rest of the cauliflower into 1-inch pieces, then mound them on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and sprinkle with about 1/2 teaspoon of salt. Toss well to coat, then spread in an even layer. Roast on the oven’s middle shelf, stirring once or twice, until it is golden brown at the edges, 20 to 25 minutes.

In a large saucepan over medium, heat 1 tablespoon of the remaining oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the potato, the roasted cauliflower, the broth and water. Simmer the mixture until the potato is tender, about 15 minutes.

While the soup is simmering, on the rimmed sheet pan, toss the reserved florets with 2 teaspoons of oil and about 1/4 teaspoon of salt. Roast until they are golden brown and tender, about 20 minutes.

Transfer the hot soup in small batches to a blender and blend until smooth. Return the soup to the saucepan, stir in the greens and simmer until they are wilted and tender, about 5 minutes. Add the roasted florets and cook for 1 minute. Add the lemon juice, then season with salt and pepper. Adjust the consistency, as desired, with an additional splash or two of water.

Brush the rye bread with the remaining tablespoon of oil and toast on the oven’s middle shelf until golden, about 5 minutes. Sprinkle the cheese evenly over the toasts and return to the oven and bake for another 2 minutes. Ladle the soup into serving bowls and serve each portion with a toast.