Roasted Cauliflower Soup

• two heads of cauliflower, cut into large flowers
• 3-4 cloves of garlic
• cooking spray
• 1 tsp of salt
• 3 Tbsp. parve soup boullion
• 5-6 cups of water

Preparation

1 on a greased baking sheet add cauliflower and garlic cloves. spread cloves out among the cauliflower
2 spray the cauliflower with cooking spray and sprinkle with salt
3 roast the cauliflower at 375 degrees in the oven until golden brown. When the cauliflower gets a caramel hue, and some of the tips are almost burnt remove from oven
4 Add cauliflower and garlic to a stock pot. Add water so that cauliflower is covered and then add an additional cup of water.
5 add in boullion
6 bring to a boil, then reduce to a simmer. Simmer with lid on for 1-1 1/2 hours
7 remove from heat
8 with an immersion blend the soup in the pot until the soup takes on a stew like look. There should be some small chunks of cauliflower left in the soup.
9 serve or let cool and freeze

Special instructions