Skylarr’s family brought us five gorgeous orange cauliflowers. We made roasted cauliflower soup that was out of this world. Here is the recipe that your child could definitely make for the family for dinner:
2 heads cauliflower
1 head of garlic
1/2 cup heavy cream or 1/2 and 1/2
5 cups vegetable broth
Salt and pepper to taste
Cut top off of garlic head to expose cloves. Drizzle with olive oil and wrap in aluminum foil. Place on baking sheet with cauliflower.
Roast the cauliflower florets (and garlic head) drizzled with olive oil, about 400 degrees for about 30 minutes until caramelized.
Sautés the onion, add broth. Once cauliflower is done, place into broth. Squeeze garlic cloves into broth. Simmer until cauliflower is breaking apart.
Blend with an immersion blender until soup is the consistency you desire. Add cream. Season to taste. Adding cheese would make this extra special although we didn’t at school.
Skylarr’s family also gave us some cherry tomatoes. Interestingly, Dane’s family donated tomatoes and jalapeños from their garden. At the same time, an eggplant and some onions became ripe in our school garden. So, we made salsa….with eggplant in it! I was skeptical about this at first but we roasted the eggplant and added it in to the salsa. Not one of us could taste it. I suppose this is a good way to get more eggplant in one’s diet!