- 3 small heads of cauliflower, broken into florets
- 1 head of garlic, peeled & roughly chopped
- 4 cups chicken broth
- 1/2 cup sour cream
- Olive oil
- Butter
- Salt, cayenne
Directions
- Preheat oven to 450 degrees.
- In a large mixing bowl, pour olive oil over florets. Season with salt and cayenne. Mix well to complete coat florets.
- Spread florets on sheet pan. Drop chopped garlic amongst the florets.
- Roast florets & garlic at 450 degrees for 1 hour. Veggies should be soft and browning when you remove from oven.
- Put roasted veggies into a large stockpot. Use a potato masher to mash veggies in the pot.
- Add chicken broth, sour cream, and other seasonings to taste.
- Cover and simmer for at least 15 minutes; longer for more marrying of flavors.
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