Name: Roasted Cauliflower Soup
Ingredients: 3 cups cauliflower florets; 1 cup onion, cut into large petals; 2 cloves garlic, crushed; olive oil cooking spray; salt and pepper to taste; 1/2 cup cottage cheese; 1/2 cup vegetable broth, warmed; 2 Tbsp Greek yogurt; pinch of cayenne pepper (Optional); fresh parsley for garnish

Roasted Cauliflower Soup

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SERVINGS 2

Ingredients

3 cups cauliflower florets
1 cup onion, cut into large petals
2 cloves garlic, crushed
olive oil cooking spray
salt and pepper to taste
1/2 cup cottage cheese
1/2 cup vegetable broth, warmed
2 Tbsp Greek yogurt
pinch of cayenne pepper Optional
fresh parsley for garnish

Instructions

Preheat oven to 375°F.
Line a baking sheet with parchment paper. Place cauliflower florets, onion petals and garlic in a single layer, spritz with cooking oil and sprinkle with salt and pepper.
Roast 30-40 minutes or until cauliflower is fork tender.
Put roasted vegetables in a blender or food processor with cottage cheese and warm vegetable broth. Pulse until smooth. Add more broth or water for a thinner consistency, if desired.
Divide into two bowls, top with a dollop of Greek yogurt, pinch of cayenne and garnish with fresh parsley.

Notes

1 serving = 2 cups vegetable