1 large head of cauliflower, chopped
2 tablespoons olive oil
1 onion, peeled and chopped
2 celery stalks, chopped
1 carrot, peeled and chopped
2 cloves garlic, minced
1 14.5-ounce can cannellini beans, drained and rinsed
1 quart vegetable broth
1 tablespoon fresh thyme
Salt and pepper to taste
Chop cauliflower into bite sized florets. Set aside 1 cup. Drizzle with olive oil and roast at 400 for 15 minutes or until a light caramel color.
Heat the more olive oil in a pot over medium heat. Add the onion, celery and carrots. Sauté for about 10 minutes.
Add the cauliflower and sauté for another 5 minutes. Then add the garlic.
Add beans, broth and thyme. Bring to a boil, then reduce heat to a low simmer. Cook for 15 minutes until the cauliflower is soft.
Purée.
Use roasted cauliflower pieces to top each bowl.
Yields: 6 bowls.