Roasted cauliflower soup

Put two heads of cauliflower in a big baking pan; cut the potatoes to about the same size as the cauliflower so all bake evenly; add a peeled, trimmed carrot, whole or cut.

Drizzle with about a quarter cup of olive oil, season generously with salt and black pepper and spread in one even layer (two trays give better colour).

Roast at 425F for 30 to 40 minutes until soft and tender; flip halfway if on two trays or with fewer vegetables. It took about 40 minutes here.

Finely chop the onion and cook it in a large Dutch oven with a little olive oil and a tiny pinch of salt over medium heat about 10 minutes until soft and golden (about eight minutes here).

Add four or five cloves of grated garlic and warm 20 to 30 seconds until fragrant.

Add the roasted vegetables, reserving a few cauliflower florets and three pieces of carrot.

Add four cups chicken broth, salt, black pepper, a pinch of red pepper flakes and a teaspoon of ground cumin; bring to a boil and cook about 10 minutes.

Take off the heat, mash any big pieces, and blend with an immersion blender (or a regular blender) to the consistency wanted.

Add the reserved vegetables, the carrot sliced thinner, and thin with more chicken broth; taste and adjust seasoning; break up big cauliflower pieces.

Add a pinch of salt, about a teaspoon of dried oregano and about half a cup of heavy whipping cream; warm through.

Serve in a big bowl, sprinkled with sumac and topped with crumbled feta.