Roasted Garlic Cauliflower Soup

INGREDIENTS

• 6 heads garlic
• 6 Tbsp EVOO
• 2 heads cauliflower
• 8 c water
• 2 cans veggie broth
• 1 c shredded Parmesan
• 1 c heavy cream
• 1 tsp salt
• 1 /2 tsp pepper

PREPARATION

Roasting Garlic

1. Heat oven to 425
2. Remove excess skin from garlic heads
3. Use a sharp knife to decapitate each head.
4. Place heads in muffin pan.
5. Drizzle one Tbsp EVOO over each.
6. Cover each with aluminum foil
7. Bake 1 hour or until cloves are soft
8. Let cool.

Soup

1. Bring water and broth to a boil.
2. Rough-chop cauliflower into chunks
3. Place in boiling liquid.
4. Cook 20-25 minutes or until fork tender.
5. Reserve 1 cup cooking liquid and drain cauliflower.
6. Place cauliflower, reserved cooking liquid, cheese, garlic, salt, and pepper.
7. Attack with stick blender.

( realhousemoms.com )

-- JMagGuthrie - 2014-10-25