1 large head of cauliflowers sliced lengthwise through the core into 4 “steaks”
4 tablespoons olive oil, separated
2-1/2 tablespoons “Healthy On You” “Here Comes the Yum” spice blend, separated
1 large yellow onion, cut into small wedges
4 cloves garlic, crushed
1 large potato, peeled and cubed
1 large carrot peeled and roughly chopped
6 cups chicken or vegetable stock
chopped fresh parsley and blanched almond slivers for garnish
ROAST THE VEGETABLES
PREHEAT OVEN TO 400F.
Line a large baking sheet with parchment paper.
Add the cauliflower steaks and sprinkle the onions all around. Sprinkle with 2 tablespoons olive oil and 1/2 tablespoon of the “Here Comes theYUM” spice blend, toss to coat.
Roast in the oven for 15 minutes or until the cauliflower is crisp at the edges, but still has a little crunch.
MAKE THE SOUP
While the cauliflower and onions roast, prepare a large soup pot with the 2 remaining tablespoons olive oil under medium heat.
Add the carrots, potatoes, garlic, and the remaining “Here Comes the Yum” spice blend. Saute for 5 minutes, stirring frequently.
Add the stock and bring to a boil then reduce the heat to simmer, and cook until the potatoes and carrots are soft about 20 minutes.
Reserve about a 1/4 cup of the roasted cauliflower, add the remaining cauliflower with the onions to the soup and continue to simmer for 10 additional minutes.
Remove from the heat and using an immersion blender, puree the soup.
Taste and adjust for seasoning.
Serve the soup in individual bowls with a garnish or roasted cauliflower
Balanced almonds, and chopped parsley.
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