Name: Roasted Cauliflower Soup
Yield: 6 to 8 servings
Ingredients: 1 head cauliflower, chopped into florets; 3 Tbsp. extra virgin olive oil, divided; 2 large leeks, dark green parts discarded, rinsed and sliced; 3 medium red potatoes, chopped into 1-inch cubes; 1/2 cup white wine; 6 cups vegetable broth; 1/2 cup heavy cream, optional

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Roasted Cauliflower Soup

Recipe by Christina Hernandez, www.littleladybigappetite.com

All-Purpose Cooking

Healthy Cooking

Roasting

Our Coastal Cali Fennel Pollen Rub adds a delicate, floral sweetness to classically comforting cauliflower and potato soup.

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Serves 6 to 8 servings

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Ingredients

1 head cauliflower, chopped into florets 3 Tbsp. extra virgin olive oil, divided

1/4 tsp. Crushed Red Pepper Flakes

Salt & Pepper Tableside Seasoning, to season

2 large leeks, dark green parts discarded, rinsed and sliced 3 medium red potatoes, chopped into 1-inch cubes 1/2 cup white wine 6 cups vegetable broth

2 tsp. Coastal Cali Fennel Pollen Rub

1/2 cup heavy cream, optional

Directions

Step 1 Prep the cauliflower

Step 2 Chop cauliflower into florets and place on a baking sheet. Coat with 1 Tbsp. olive oil, Crushed Red Pepper Flakes, and Salt & Pepper Tableside Seasoning. Roast in a 400 degree oven for about 20 min., or until golden brown.

Step 3 Prep the vegetables

Step 4 Heat remaining oil in a heavy pot over medium heat. Add leeks and potatoes, season generously with Salt & Pepper Tableside Seasoning, and allow vegetables to sweat/soften for at least 10 to 15 min.

Step 5 Make the soup

Step 6 Add roasted cauliflower and wine to the pot and allow wine to reduce until it's almost gone. Add vegetable broth and bring to a soft boil. Stir in Coastal Cali Fennel Pollen Rub and allow the soup to cook until potatoes are tender. Remove from heat and use a blender or immersion blender to puree the soup completely. When blended, add 1/2 cup heavy cream (if using) and stir to incorporate. Add more seasoning or Salt & Pepper Tableside Seasoning as needed.