https://cooking.nytimes.com/recipes/1020764-creamy-cauliflower-soup-with-rosemary-olive-oil?algo=cooking_search_relevance_metric_ios_and_web&fellback=false&imp_id=4094240810543648&req_id=6032700361631785&surface=cooking-search&variant=0_relevance_reranking


notes:

  * make the whole cup of rosemary olive oil and use extra for drizzling
  * serve with lemon wedges in addition to lemon zest
  * serve with salt and pepper
  * roast the cauliflower for 20-25ish mins at 450 with olive oil and salt before using
  * then roast chickpeas with oil and salt at 450 for a crunchy topping on the side
  * serve with crusty bread