Rocky Bleier – Cauliflower Soup

Rocky Bleier ’68 – Vietnam Veteran, National Champion, and 4-time Super Bowl Champion, Rock Bleier is a true National legend.

Rocky Bleier played halfback on the University of Notre Dame football team from 1964-1967. He was selected in the sixteenth round of the 1968 NFL Draft by the Pittsburgh Steelers where he played for one year before he was drafted into the U.S. Army on December 4, 1968. On August 20, 1969, Rocky was injured in Vietnam. After being told he would never play football again, Rocky spent several years recovering and eventually earned a starting spot on the Steelers’ lineup. His illustrious career as a Steeler includes four Steeler Super Bowl victories, 3,865 yards rushing, 136 receptions for 1,294 yards, and 25 touchdowns.

Rocky’s favorite recipe is Cauliflower Soup. I sent you a recipe for Cauliflower Soup. First of all, I love soups, all makes and models. With pandemic in our lives, this past year has been pretty isolating: staying at home, working from home, eating at home (restaurants closed). Eating, snacking, and weight-gaining have been experienced by all. In trying to eat healthy, I came upon this recipe and the great thing is that it is clean. It’s only cauliflower with chicken stock. The ingredient that gives it a bite are the red pepper flakes, so don’t forget them. Add the croutons and you are good to go!

Cauliflower Soup – Rocky Bleier

Rocky Bleier '68 – Vietnam Veteran, National Champion, and 4-time Super Bowl Champion, Rock Bleier is a true National legend.

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Equipment

• 1 Large Pot
• 1 Baking Sheet

Ingredients

  

• 1 Head of cauliflower broken into florets
• 1 Onion chopped
• 1 Clove garlic chopped
• 4 Cups chicken stock
• Olive Oil
• Salt
• Red Pepper Flakes

Instructions

 

• Preheat oven to 425 degrees.
• Place florets on baking sheet. Toss with olive and salt, add red peppers flakes to taste.
• Roast at 425-450 for about 15 minutes until browned and tende
• Meanwhile, sauté onion in a pot with olive oil (just eyeball how much you need) until soft and lightly browned. When just about done, add garlic for about a minute or so.
• When cauliflower is done, add to pot with onion and garlic. Add stock and bring to a boil. Turn heat down a bit and continue cooking until cauliflower is very soft and a fork pierces easily.
• Let cool a bit and blend in small batches. Adjust for salt.
• I usually make a double recipe – it goes quickly. Also, I like to make pumpernickel croutons.