5-6cupscauliflower florets(1 cauliflower will do, save the stems)
2tsp eachbasil, marjarom, paprika
1tsp eachthyme, oregano
4cupsgreens of your choice(use the cauliflower leavses!)
114.5 oz canchopped tomatoes
1packagechicken sausage, cut in 1/2″ rounds(or other)
1/2tspred pepper flakes
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.