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If I had to describe silk, I’d offer this soup. When I was making it, I was nervous because it was too easy. I kept going over my notes and thinking, That’s it? I must’ve skipped a step! This one is guaranteed a place on your yearly Yom Tov menu.
32 ounces cauliflower, such as Beleaf Frozn Cauliflower
1 large onion, diced
1 teaspoon oil
3 cloves garlic or 3 cubes Gefen Frozen Garlic
4–6 cups water
salt, to taste
Pereg Pepper, to taste
slivered almonds, for garnish
fresh thyme, for garnish
Take a few pieces of cauliflower out of the bag, and place on a cookie sheet. Drizzle with some oil and roast in the oven on 400 degrees Fahrenheit for 40 minutes. Store in a container until ready to serve as garnish.
In a soup pot, heat the oil and sauté the onions and garlic for about five to seven minutes or until glassy.
Add the rest of the cauliflower, water, salt, and pepper. Cover and simmer for about one hour.
Blend with an immersion blender.
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