Yum yum yum….
My husband and I are always competing for who’s recipe on Instagram gets the most likes on my page… So far he is in the lead with his Fresh Flounder and Rice Noodle Meal he made me awhile back. I came close with this one though!! It turned out amazing. I have been on a MAJOR cauliflower crazy kick. My good friend and I are obsessed and always share our recipes with each other!
You will need:
2 red bell peppers
1 head cauliflower chopped into florets
3 cloves garlic minced
1 medium yellow onion diced
1 tbs olive oil
3 cups low sodium chicken broth
1 cup skim milk
2 tsp Paprika
1 tsp fresh thyme
2 tsp ancho chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
2 tsp crushed chipotle chili flakes
S & P to taste
Cut red peppers in half and broil on high (skin side up) until skins are black. Remove from oven and place on a different plate to cool.
Broil cauliflower florets 20min on high- flipping halfway through.
Meanwhile, warm oil in large pot on medium high heat (I used a cast iron Dutch oven). Sautée onion and garlic until onions translucent. Add chicken stock and milk. Then add paprika and smoked chili flakes.
When cauliflower is finished, peel skins off red peppers and dice & add to soup mixture. Then add the broiled cauliflower. Cook 10 mins on medium high heat then add remaining seasonings (Add more to taste if needed). Cook 10 more minutes. Let soup mixture cool for about 10min.
Blend soup mixture (1/2 mixture at a time) in your Ninja Blender and blend until puréed. Pour blended mixture back in pot. Add salt & more chipotle chili flakes if you like spicy!