Serves 4-6
Roasted cauliflower is one of the sweetest tasting vegetables I’ve had. This soup highlights the flavor and density of the cauliflower, while surprising the palette with the cumin and cayenne accents. It can be made without the cayenne if spicy is not your cup of tea.
Ingredients:
1 onion
1 head of cauliflower
1 carrot
2 medium potatoes (thin skinned white)
6 cups of water and 1 vegetable broth cube or 6 cups of vegetable or chicken stock
2 tablespoons of cumin
1 tsp of cayenne pepper
Olive oil
Salt and pepper to taste
Instructions:
Preheat overn to 450 F.
Wash cauliflower. Cut into eighths. Place in a baking dish, drizzle with olive oil, and cover with foil.
Roast cauliflower in oven, covered for 15 to 20 minutes.
While cauliflower is roasting, chop onion.
Clean and chop carrot.
Scrub potatoes. Chop each potato into 6 even pieces. Do not peel.
Sauté onion in olive oil, salt and pepper until translucent.
Add cumin and cayenne, stir.
Add carrot, sauté for 5 minutes.
Add potato pieces, and 6 cups of water / vegetable broth cube, or stock and bring to a boil, covered.
Add roasted cauliflower.
Simmer, uncovered, until potatoes are cooked through, and liquid has reduced some, 30 to 45 minutes.
Puree with a hand blender, or in the counter top blender (with care, the steam from the hot soup has a tendency to pop out of the blender).
Come and Cook with Us 
I’m diabetic and avoid potatoes. Do you have a good substitute?
Hmm. I have found that other root vegetables work well as a substitute for potatoes. I’d try celeriac, turnips or rutabagas. They will change the flavor slightly, but not enough that I would worry it won’t taste “right”. And you’ll still get that “creamy” consistency.
If those root vegetables don’t work well for diabetes, I’d recommend adding more cauliflower because it will create a creaminess on its own. You can put 1 1/2 heads of cauliflower into the recipe and see how that works!