We struggle to find bright spots in our day with the relentlessness of winter still swirling around us. However, we do find them and savor every second. :)
Why don't you enjoy a bowl of Roasted Garlic and Cauliflower Soup (Vegan/GF) in a sunny spot with me?
To make (excuse my informal recipe):
*Chop and coat an entire head of cauliflower with EVO, sprinkle with salt and pepper. Spread on a baking sheet and cook in a pre-heated oven at 375 for about 30 mins or until browned and tender.
*Coat an entire head of garlic in EVO and wrap in tinfoil. Place in over with the cauliflower and cook till soft and gooey. :)
*While those bake, in a soup pot, saute a med chopped onion in EVO or oil of choice. Add salt and pepper to taste. Cook till transparent and soft.
* Add cooked cauliflower and garlic (squeeze each clove out of the husk) and immediately add enough water to cover with about an inch extra over the top. Add your favorite vegetarian bullion. I personally love the brand "Rapunzel." I like things well salted so I add two, but do what you like.
*Once the water comes to a boil cut the heat and with a hand-held blender blend soup to preferred consistency. You can do it as smooth or as chunky as your like, but for this soup I think the smoother the better so the flavors blend and meld. Add more water if needed too....
*I am a HUGE fan of finishing oils, spices, herbs etc. For this soup I gravitate towards garlic infused olive oil, a tiny splash of aged balsamic and a dash of nutmeg. But really sky is the limit and your personally preferences are never wrong! :)
*Reheat to serve
*This serves 6-8 and lasts in the fridge for a solid 3 days.
ENJOY this simple and delicious soup!
