Here’s a beautiful start to a Thanksgiving meal. Your guests will be impressed and you’ll giggle about how simple this was to put together!
2 heads of cauliflower – leaves removed and cut into medium sized florets
1 Tablespoon Beyond The Olive Smoked Olive Oil
1 Tablespoon Beyond The Olive Arbequina extra virgin olive oil
6 cups water
1 Jar – Salsaology Pumpkin Mole
1 teaspoon Thyme
1 ½ teaspoons Sage
Put cauliflower florets in a bowl and toss with both olive oils. Sprinkle salt and pepper over and stir.
Lay out on baking sheet.
Bake at 350 degrees for 45 minutes. Cover in foil and continue baking for another 10. Let sit for at least 15 minutes.
In stockpot, combine water, baked florets, pumpkin, mole, thyme and sage. Bring to a gentle simmer for 15 minutes. Taste and add salt or pepper to taste.
If you have a hand blender – puree in the stockpot.
If not, in small batches – about 2-3 cups at a time – put mixture in blender or food processor and blend until smooth.
I believe the best soups sit for 24 hours – the flavors rise to the occasion. This soup can be served warm or cold.
A dollop of chevre can float on the top or simply a sage leaf!