You will be charged % cancellation fee
|
Please Choose |
Full Order Select Items |
2 lbs. cauliflower, cut into florets (two heads)
1 red onion, diced
3 tablespoons Olive Oil
3 tablespoons Master Salt Seasoning, divided
4 cups chicken or vegetable broth
1 tablespoon lemon juice
Optional: Parsley for garnish, if desired
Step 1
Preheat oven to 400°F.
Step 2
Combine olive oil, chopped cauliflower and 2 tablespoons Master Salt Seasoning..
Step 3
Spread evenly on baking sheet and roast for about 30 minutes or until cauliflower is tender and lightly browned.
Step 4
In large pot, sauté chopped onion until tender. Add roasted cauliflower, reserving about 6 beautifully browned pieces for garnish and broth.
Step 5
Bring to a simmer and cook for about 20 minutes.
Step 6
With an immersion blender (or using blender in a few batches) puree soup until smooth.
Step 7
Garnish with the small florets and chopped parsley if desired.
Smoky mesquite with sea salt & pepper
Join our newsletter
© 2022 KindersBBQ