1 large head green cauliflower (about 2 pounds), trimmed and broken into florets
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 small white onion, roughly chopped
1 garlic clove, minced
12 ounces frozen shelled edamame
4 cups water
1 tablespoon minced chives
Preheat the oven to 375 degrees F.
Toss the cauliflower with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast the cauliflower until it is tender and the florets are starting to brown at the edges, about 25 to 30 minutes.
Heat the remaining olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the garlic and remaining salt and pepper and continue cooking for an additional 3 minutes.
Add the edamame (reserve 1/4 cup edamame for garnish), water and cauliflower (reserve 1/2 cup cauliflower for garnish). Simmer the soup for 10 minutes.
Carefully transfer the soup in batches to a blender to puree. Return the soup to the saucepan to reheat before serving.
Divide into bowls and top with cauliflower, edamame and fresh chives.