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I hope you are all enjoying the beginning of fall. I love this time in Arizona, when you revel in the heat and enjoy it for once, knowing soon it will give way to brisk mornings, just shy of the necessity of a scarf, but you wear one anyways because its the season. Now is the time just before the cool evening nights take over, when you drive with the windows down just because finally, you can. When the weather is too nice to not be outside, and your visiting relatives wear shorts and consider swimming while you call them crazy, cozy in your sweater. Phoenix has some weird weather patterns, but you grow to love them. There are treasured moments, amidst the strange October heat, when you can feel it coming; you catch a rare cool breeze, the air smells slightly different- autumn is near.

cauliflower soup with dijon croutons

During this time of year, regardless of how unseasonably warm it is, seeing recipes and pictures of comforting foods makes me crave some hearty, delicious soup. I was recently inspired by a recipe that I found on Pinterest, and decided to try to make a cauliflower soup. The result was a delicious blend of flavors which is suprisingly better the second day, so try to prepare this the night before you want to serve it. This rich, creamy and smooth soup does not contain any cream or milk, which makes it more healthy than some other recipes. It can be made vegetarian by simply substituting vegetable stock for chicken stock.

I hope that as Autumn approaches, you find inspiration in the season and the produce available at this time of year. And, if you are in Phoenix, enjoy the remaining warmth, for in a month or so we will be dreaming of summer.

Roasted Cauliflower Soup

Makes about 4 1/2 cups


2 heads cauliflower, chopped into small florets (about 6 cups)
1 cup chopped onion
4 garlic cloves, quartered
2 1/2 tsp dried thyme
Salt & Pepper
2 tbsp extra virgin olive oil
3 1/2 – 4 cups chicken broth
1/2 cup grated parmesan cheese
2 tsp vegetable bullion (paste or cubes)


Preheat oven to 350 degrees. Combine cauliflower, onion, garlic, salt, pepper, thyme and olive oil in a roasting pan. Cover with foil and roast for 45 minutes to an hour, until cauliflower is soft. In a medium sized pot, combine roasted cauliflower, chicken broth, and vegetable bullion. With an immersion blender, blend the soup until velvety smooth. Bring to a simmer and then remove from the heat. Stir in an additional 1-2 tsp freshly cracked pepper. Serve with extra parmesan cheese and Parmesan Dijon Croutons (recipe below).

cauliflower soup

Parmesan Dijon Croutons

Makes 2 1/2 cups of croutons


2 tbsp melted butter
2 tbsp dijon mustard
1/4 tsp fresh pepper
1 tsp thyme
2 tbsp grated parmesan cheese
1 loaf of French bread or gluten free bread


In a bowl, mix together butter, dijon, pepper, thyme, and parmesan cheese. Lightly oil a baking sheet and set aside. Slice bread into 1/2″ slices and spread each side with dijon mixture. Place each piece of bread on the baking sheet. Bake at 350 degrees for 10-15 minutes, turing once, until browned on each side. Shut the oven off and allow the toasts to sit in the oven to dry out for about 15-20 minutes. Remove and chop into rough pieces. Store in a tupperware or plastic bag in the refrigerator.

parmesan cauliflower soup


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