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Soup - Roasted Cauliflower and Greens Recipe

   
 

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     Soup - Roasted Cauliflower and Greens

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 head cauliflower
3 Tbl. plus 2 tsp. EVOO, divided
kosher salt
1 Cup sliced yellow onion
2 tsp. minced garlic
1 medium Yukon Gold potato, thinly sliced
3 Cups low sodium chicken or vegetable broth
2 Cups water
5 ounces baby greens, such as kale, arugula, spinach, or a mix
 
1 Tbl. lemon juice
black pepper

Instructions
Heat oven to 450 deg. Cut off and discard the bottom of the cauliflower stem. Separate 3 cups of small 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 these with 1 Tbl. oil and 1/2 tsp. salt. Toss well to coat, and spread in an even layer. Roast on oven's middle shelf for 20 - 25 minutes, stirring once or twice.
In dutch oven over medium heat put 1 Tbl. oil. Add onion and cook about 5 minutes until soft. Add garlic, stir for 1 more minute. Add potato, roasted cauliflower, broth and water. Simmer until potato is tender, about 15 minutes.
While soup is simmering, put reserved florets on baking sheet, toss with 2 tsp. oil and 1/4 tsp. salt, coat evenly, and roast for 20 minutes. Transfer soup to blender in batches and blend until smooth. Return to pot, add greens until wilted, about 5 minutes. Add roasted florets and lemon juice, cook for one more minute. Salt and pepper. Adjust consistence with water, if necessary.


Originally Submitted
6/28/2018





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