Cauliflower is the newest rage on the health front. This versatile cruciferous vegetable as moved into the spot light over the past decade with the surge of new ways to curb our waistlines. Here is just one more way to enjoy this nutrient rich vegetable that will keep the digestive fires burning.

Roasted Cauliflower Soup

Ingredients:

• 1 large head of cauliflower

• 4 TBSP olive oil

• 1 tsp sea salt

• 1 large onion, chopped

• 4 cups water or vegetable stock

Directions:

1. Chop cauliflower into 2 inch pieces. Place in a 9x13 baking dish.

2. Rub cauliflower with 2 TBSP olive oil and sprinkle with salt.

3. Add 1/2 cup water to the dish and bake uncovered at 350 degrees for 1 hour or until cauliflower is tender.

4. Heat remaining olive oil in a large saucepan over low-medium heat.

5. Add onion and cook until soft.

6. Add cauliflower and 4 cups of water/stock.

7. Simmer until cauliflower is very soft (about 10 minutes).

8. Place soup into a vitamin or use an immersion blender to puree until smooth.

9. Transfer back into the pot and simmer. Serve.