I am going to preface this by saying that I rarely measure my ingredients when I cook. My recipes should just be a loose guide for you to follow. Feel free to break the rules!

Cauliflower is low in fat, high in fiber, folate and vitamin C.

1. Folate, the naturally occuring form of Folic Acid, is associated with many important
biochemical proceses necessary for keeping our bodies healthy.
Folate is used in DNA synthesis, repair and methylation (organic chemistry
chemistry speaking, methylation is simply the addition or substitution of a methly group
(-CH3) on a substrate). All these processes are important during cell growth, and are
thus very importantly during embryotic development and for maintaining fertility
Folate is also imporant in preventing anemia by maintaining healthy red blood cells which
carry oxygen throughout our body. Folate, is thus correlated to maintaining a healthy
heart and preventing cardiovascular diseases and stoke.



Roasted Cauliflower and Fennel Soup

Olive Oil
Salt and Pepper
1 Cauliflower
1 whole garlic
1 potato
2 leeks
1 yellow onion
1 fennel bulb

Garnish: Olive oil and Fresh Sage

Preheat oven to 425 degrees.

Place cauliflower florets and peeled cloves of one whole garlic on a baking sheet. Toss with olive oil, kosher or sea salt, and pepper. Roast for about 30-40 minutes

Boil the potato until soft and cool. The potato is used to thicken the soup.

While cauliflower is roasting place chopped leeks, fennel bulb and onion in a saucepan.
Note: When preparing leeks only use the white base of the leek (usually about 4 inches).
Cut the leek down the middle length wise and rinse with water. This is very important
because dirt tends to hid in the crevases of the leeks and you don't want it to find itself in
your soup.
Brown leeks, onion and fennel at about medium high heat. Once browned, turn heat to low and caramelize. Continue to stir for about 30-40 minutes until they are a creamy buttery texture.

At this point the cauliflower and and garlic should be ready. Take out of the oven and cool.

In your blender or food processor, place half your potato (cut into 1 inch cubes), half your your roasted cauliflower and garlic, and half your caramelized leeks, fennel and onions. Add about 3/4 cup water or stock and blend until it is a thick texture. Put soup in a large pot on the stove.

Do the following with the other half of the ingredients.

Heat soup and continue to add water or stock until it is the texture you prefer. Simmer for at least 10 minutes in order to blend all the ingredients together.


Garnish:

Heat olive oil or canola oil in a saucepan. Place fresh sage leaves in heated oil four about 3-5 minutes. The sage should turn a deep green color. If they become brown they have burned and try again at a lower heat.

To Serve:

Drissle olive oil over soup and the crispy sage leaves on top.