Ingredients

  • 4 cups left-over roasted cauliflower florets (see below)
  • 2 cups low-sodium chicken stock at room temperature
  • 3 tablespoons unsalted butter, cubed in 1/2 inch pieces at room temperature
  • 2 tablespoons chives, cut in batons
  • kosher salt and freshly ground black pepper to taste

Instructions

  1. Add the cauliflower florets to the blender with the chicken stock. Turn the blender on to the “soup” function and puree for the 6 minute cycle.
  2. After the blender automatically shuts off, add the butter cubes and pulse quickly to incorporate. Ladle the soup into warm bowls and garnish with chive batons.

Technique for roasting cauliflower

Ingredients

  • 1 large head of cauliflower
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon minced ginger
  • 2 tablespoon extra-virgin olive oil
  • kosher salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 425F.
  2. On a sheet tray, combine all the ingredients and roast for 15 minutes until the florets are lightly browned on top.