Ingredients
- 5-6 cups cauliflower florets (1 cauliflower will do, save the stems)
- 2 tsp each basil, marjarom, paprika
- 1 tsp each thyme, oregano
- 1/4 cup olive oil
- 1 large onion
- 2 cups cauliflower stems
- 2 cups carrots
- 4 cups greens of your choice (use the cauliflower leavses!)
- 2 cloves garlic
- 1 quart stock (your choice)
- 1 14.5 oz can chopped tomatoes
- 1 package chicken sausage, cut in 1/2" rounds (or other)
- 1/2 tsp red pepper flakes
- 2 tsp salt
- water (as needed)
Servings: people
Instructions
- Preheat the oven to 400 F.
- Spread the cauliflower florets on a cookie sheet, drizzle about half the oil over, then sprinkle all the spices except the red pepper flakes on top. Stir around with a metal spatula to coat the cauliflower well and bake about 20 minutes until tender, but not mushy--slightly under-cooked. Remove and set aside to cool a bit.
- While the cauliflower is cooling, put the rest of the olive oil in a large skillet and set it to medium. (You could also do this in a wide-bottomed soup pot.) Chop the fresh veggies in the order presented, and add them one at a time to the skillet, sauteing until tender.
- Place the cooled cauliflower florets in a food processor and pulse a few times until it breaks into small pieces that resemble rice.
- Place the chicken stock, chopped tomatoes, and all the veggies, including the cauliflower rice in a soup pot. Add the red pepper flakes, salt, sausage if using, and any additional water to make the soup the consistency you would like it.
- Simmer the soup for about 20 minutes, until the veggies are the right consistency and the flavors have melded.
Recipe Notes
This recipe was adapted from http://www.cottercrunch.com/curried-cauliflower-rice-kale-soup-paleo/
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