Busters Recipes

Roasted Curried Cauliflower Soup
  
  2 cups water
1 head cauliflower, broken into flowerets
spray olive oil
1 tsp. olive or grapeseed oil
2 cloves garlic, minced
1 large white onion, diced
3 ribs celery, diced
2 cups low sodium chicken stock
2 cups water
1/4 tsp. salt
fresh ground black pepper to taste
3/4 tsp. curry powder
  
  Preheat oven to 375 degrees. Place a large skillet in the oven.
Place the water in a medium pot over fitted with a steamer basket over high heat. Add the cauliflower to the steamer and cook until it begins to soften.
Remove the skillet from the oven and spray lightly with oil. Add the cauliflower and return the pan to the oven.
While the cauliflower roasts, rinse the medium pot and place it over medium heat. Add the grapeseed oil and the garlic and onions. After about 5 minutes add the celery. Stir frequently.
Turn the cauliflower at least once (after 7 to 10 minutes) so that it is lightly browned on both sides. After roasting for about 15 minutes add the cauliflower to the onions and celery. Add the chicken stock, water, salt and pepper. Cook for about 20 minutes until the cauliflower is soft.
Blend until the soup is smooth, using a stick or conventional blender. Return the soup to the pan and add the curry powder 1/4 teaspoon at a time, tasting after each addition.
Serve hot.
Makes 2 servings.

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