29 Dec '14, 1am

Making roasted cauliflower soup and maybe blackberry crumble if I can still tolerate the kitchen post-soup.

Making roasted cauliflower soup and maybe blackberry crumble if I can still tolerate the kitchen post-soup.

Wash and trim the cauliflower into bite-size pieces. Toss with the cloves of garlic and one tablespoon of the oil. Scrape the mixture onto a rimmed baking sheet and roast for 400 degrees F for 20-25 minutes until the cauliflower is crisp-tender and golden in spots (it will cook a bit longer in a later step). Remove the garlic cloves, let them cool slightly, and finely chop. In a 4- or 5-quart saucepan, heat the remaining one tablespoon olive oil and add the onion, cooking until the onion is translucent, 4-5 minutes, stirring often. Add the chopped garlic, thyme and rosemary. Cook for another minute. Stir in the cauliflower and broth; bring to a simmer, cover and cook for 15 minutes. Carefully ladle about half the soup (in batches, if needed) in a blender and puree until smooth. Stir the pureed soup back into the pot - be careful as hot soup in a blender can be a recipe for...

Full article: http://www.melskitchencafe.com/roasted-cauliflower-and-wh...

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