Ras el Hanout Cauliflower Soup

• 3 Tb olive oil
• 10 C fresh cauliflower, broken into larger florets
• 4 cloves garlic
• 1 medium onion, cut into eight pieces
• 1 SweeTango apple, peeled and chopped (or your favorite crisp variety!)
• 1 – 1 1/2 C chicken or vegetable stock
• 1 can coconut milk
• 1 Tb + 1 tsp Ras el Hanout, divided
• Juice of 1/2 lime
• Salt and pepper, to taste

1. Preheat oven to 400 degrees.
2. Toss cauliflower, onion, garlic and apple in olive oil. Sprinkle with Ras el Hanout, salt and pepper. Toss to coat.
3. Place on parchment lined baking sheet and roast until caramelized and brown.
4. Reserve a few Tb roasted cauliflower to chop for garnish.
5. Put the remainder of roasted cauliflower in a blender. Add coconut milk and puree.
6. Thin with stock to desired consistency.
7. Season with additional salt and pepper, if desired. Sprinkle with chopped, roasted cauliflower and an additional shake of Ras el Hanout and serve.

*As seen on Twin Cities Live September 7, 2021

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