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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