I love soup and I started a new tradition two years ago of serving Roasted Cauliflower Soup as an appetizer before Thanksgiving Dinner!
  • 4 Large heads of Cauliflower
  • Olive oil (enough to cover and coat the Cauliflower)
  •  2 tsp. Salt
  •  1/2 jar of minced garlic
  •  12 cups chicken broth
  •   4 cups heavy whipping cream
  •   2 packages of Parmesan cheese
  •   Freshly ground black pepper
  • Preheat oven to 425 degrees
  • Cut Cauliflower into 2 inch florets
  • Toss on cookie sheet with olive oil until coated
  • Add 1/2 tsp. of salt and toss into mixture
  • Add the 1/2 jar of minced garlic and toss into mixture
  • Bake uncovered at 425 degrees for 30 minutes tossing Cauliflower every 10 minutes
  • Place baked Cauliflower into large pot
  • Add chicken stock and simmer over medium heat
  • Process Cauliflower mixture in batches in food processor (Be careful…just pulse…not purée!)
  • Return cauliflower mixture to large pot and add cheese, heavy cream and remaining salt
  • Cook over low heat
Note: The first year I made this our guests loved it so much, he could hardly eat Thanksgiving dinner!
Thanksgiving Tip! Be sure to serve a beautiful RAW salad as part of the menu! Holiday meals are heavy and having a delicious raw salad as a side item will help with digestion!
Article Written By: Alyson She’d