My mom bought me some cauliflower from Eastern Market after she left Ale Fest on Saturday. I was trying to think of a way to cook it and decided to combine two recipes. I took a roasted cauliflower recipe and mixed it with a tomato soup recipe. It's a touch sweet, but perfect for Fall! Here it follows:
1 head of cauliflower, sliced into florets
3-4 cloves of garlic, coarsely chopped
2-3 cap fulls of olive oil
1 fresh tomato, diced
1 can of stewed tomatoes
1 can of tomato paste
1 1/2 cups of water
1 teaspoon of parsley, basil, hot pepper flakes and bay leaves
a pinch of cinnamon
Pre heat oven to 400. place the cauliflower and garlic on a greased cookie sheet and sprinkle with olive oil and pepper. Roast about 15 minutes.
Mix the chopped tomato, tomato paste, water, stewed tomatoes and spices and cooked covered over medium heat for 10 minutes. I continuously checked on the soup and mashed it by hand but you could probably even blend the soup in a blender or food processor. Let simmer about 10 minutes more and serve!
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