Recipe

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• 1 head cauliflower, cored and cut into florets
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp ground ginger
• 4 cups chicken broth
• 1 tbsp worcestershire sauce
• 1 tbsp wheat-free tamari

• 1 Preheat oven to 400.
• 2 In a large bowl, combine oil and spices.
• 3 Add florets, and toss until evenly coated.
• 4 Roast for 25 minutes, stirring halfway through.
• 5 In a saucepan, combine roasted cauliflower, chicken broth, Worcestershire sauce, and tamari. Bring to a boil, reduce heat to low, and simmer for 30 minutes.
• 6 Remove from heat, and puree in a blender or food processor or with an immersion blender.