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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.