Because Girl can not Subsist on Sugar Cookies Alone . . .

Well, that’s sorta not TOTALLY true – at times, I do make a valiant effort to completely fall off the sugar edge into a dreary high/low coma. I try to make those instances few and far between. Generally, it works – because I actually love, crave and fantasize about healthy, nutrient-dense, fibrous foods too. Savory or sweet? What’s a dramatical lady to do?


Maybe it is the memories of sitting at our massive dining room table and our commanding father negotiating our Halloween provisions – 1 piece of candy kept for every asparagus we could chew down (it took years for me to regain my faith in the bright green stalk) . . . Maybe it’s just good common sense . . . Whatever it is, I do try to balance my sweet tooth with steady stream of interesting supper dishes.

I think it was by the third cookie crumbled, luxuriating in my belly that I decided lunch would be a good idea. I took stock of our pantry and fridge and settled on a soothing puree of cauliflower soup. So tasty! So virtuous I would be after my white flour/white sugar bonanza . . . Little did I know what a delightful, velvety, even decadent soup this would be – a creamy liquefied comfort cloud that forced me to lick the bowl clean and fortify myself with more vitamin-peaked gold!

Enjoy. . . . Don’t be wary of the all-white ingredients.

Creamy Roasted Cauliflower Soup
1 cauliflower
1 onion, cut into wedges
3 cloves garlic, peeled
4 cups vegetable broth
1 large potato, peeled and cubed
1/4 teaspoon freshly grated nutmeg
salt and pepper, to taste

Preheat oven to 400. Cut the cauliflower into florets and potato chunks and place them into a large baking dish. Toss with olive oil to evenly coat veggies. Bake for 20 minutes.

While the vegetables are roasting, sauté onion in a bit of olive oil in a large soup pot. Add the cauliflower/potato, garlic, broth and spices to pot. Cook for about 5-8 minutes. Puree it, in batches, in the blender until very smooth (or use hand blender for chunkier style.) Simmer for 10 minutes. Ladle into bowls and serve, sprinkled with a little fresh herbs or paprika, for color.


  1. This soup made me enjoy cauliflower!

  2. I'm wondering how it would be different if your roasted the cauli using my method, then pureeing the mix? Check out Nourish for the recipe... I think it would be smokier and a bit caramelized for depth. Just a thought.

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