CLEVELAND - Fox 8's morning show folks are cooking up a storm this week, and Roosevelt Leftwich has joined in with his recipe for roasted cauliflower soup.
1 SMALL TO MEDIUM HEAD OF CAULIFLOWER
¼ CUP OF OLIVE OIL
1 MEDIUM TO SMALL LEEK
2 CUPS OF SHREDDED OR CHOPPED CARROTS
4 CLOVES OF GARLIC
32 OUNCES OF VEGETARIAN (OR VEGAN) VEGETABLE BROTH
TWO REALLY GOOD SPRINKLES OF SAGE
HEAVY CREAM (OPTIONAL)
SALT TO TASTE
Slice cauliflower and break into smaller florets. Place in roasting pan with 4 cloves of garlic. Use cooking spray or olive oil to coat the cauliflower and garlic and broil on low until tender.
Dice leek and saute with carrots in a skilled until the leek begins to look translucent - about 5 minutes on medium heat.
When leek and carrots are ready, pour vegetarian broth into pan and cook until bubbling. Sprinkle in the sage.
Add cauliflower and garlic to food processor or blender and chop into smaller pieces.
Add broth/leek mixture to the food processor and blend until smooth.
You can add the cream here, or leave it out and add in more broth to taste.
Eat. (Rosie never takes anything for granted, does he?!)