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?

HAVE BOTH!!

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.