SOUPS ON AT THE SOUP KITCHEN CAULIFLOWER SOUP ENJOY DAN:

                     ROASTED CAULIFLOWER SOUP by CHEF DAN:

Serves 40 (at the Soup Kitchen)

INGREDIENTS:

6 heads cauliflower, broken into florets

26 cups chicken stock

12 garlic cloves

1/4- cup olive oil

1/4-cup butter

1-1/2-cup all-purpose flour

3 onions diced

3 cups toasted barley

3 cups uncooked elbow macaroni

5 (10 Oz) package of corn

1 (50 Oz) can diced tomatoes

1 (48 Oz) can coconut milk

2 tablespoon dried chervil

2 tablespoon coarse salt

2 tablespoons black pepper

DIRECTIONS:     (PRE-HEAT OVEN TO 275 DEGREES)

1.   Stir garlic and oil in a bowl.

2.   Arrange cauliflower florets on baking sheet, pour oil mixture over cauliflower.

3.   Toss to coat.

4.   Bake until cauliflower is tender and browned, about 30 minutes.

5.   Melt butter in stock-pot over medium-heat.

6.   Cook and stir in onions and flour in the melted butter for 5 minutes.

7.   Add cauliflower, chicken stock, barley corn, diced tomatoes, and coconut milk.

8.   Simmer until flavors have combined, about 30 minutes.

9.   Stir in elbow macaroni, chervil, and salt and pepper.

10.                Simmer for another 20-30 minutes.

ENJOY DAN:                                         BON-APPETITE!!