Roasted Cauliflower Cheese Soup
1 medium head cauliflower (2 lbs.),
cut into flowerets Roast these at 400 degrees for 45 minutes, stirring once. In a soup pot, add the roasted vegetables and Simmer 20 minutes. Puree, then return to the soup pot. Add these: 3/4 c. milk Season with salt to taste. Serve with chopped scallions. Leftovers can be reheated carefully.
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Note: combined recipe from Moosewood and Tonawanda Aquatic Center. Lots and lots of flavor.