Creamy Cauliflower & Kale Soup topped w/ Kale Crunchies

This cold, gusty, rainy weather is perfect for cozying up with good reading, fuzzy blankets and warm, creamy soup.  This soul-warming, cauliflower kale soup is 100% vegan, very flavorful and super easy to make.  It was also my first time using my Vitamix to make soup, which was fun (would have liked it to get just a bit hotter but otherwise worked well).

Serving size: 2 small/medium bowls – for more servings, proportionally increase everything 

1. Cauliflower – 1 head, chopped into florets
2. Kale – 1 cup
3. Garlic- 1 clove, chopped
4. Olive oil – 2 tbspn
5. Vegetable broth – 2 cups
6. Sea salt
 7. Optional: pumpkin seeds and kale chips for garnish

1. In a large pot, bring 3 cups of water to boil with a drizzle of olive oil and salt.  Once boiling, throw in the cauliflower florets and boil for 3-4 minutes to soften.  Drain and set aside cauliflower
2. In a skillet (or saucepan if you don’t have a skillet), heat the olive oil and on medium heat sautee the chopped garlic, cauliflower and sea salt until slightly browned.  Add the kale and continue to sautee for a couple minutes.  Once everything is sauteed turn off heat and prepare to transfer to blender.
3. In the blender, transfer the sauteed cauliflower, kale and garlic and add 2 cups of vegetable broth (I used store bought organic veg. broth).  If using a Vitamix, turn to setting 9 or 10 for ~2-3 minutes to puree and heat everything.  In a regular blender, blend until pureed.
4. If needed, heat more to get it piping hot
5. For garnish, I drizzled some Stonehouse lemon olive oil, a couple crushed up kale chips (store bought if you like or some recipes here) and some raw pumpkin seeds

Cauliflower Picante– AKA Ode to Stonehouse Hot Chili Olive Oil

An uncontested gem in San Francisco is the iconic Ferry
building, a waterfront foodie paradise that houses some of SF’s most inspiring food-trepreneurs.  The Ferry Building is always alive with a special energy – a unique mix that stems from its prized location, its history and the sensuous smells wafting through– and it comes to life in a particularly special way on Saturday mornings at its massive farmers market that wraps around the entire building.  I am lucky to live relatively close by, and frequent this gem almost every Saturday morning.  On these
weekly jaunts, one of my favorite long time staples has always been Stonehouse Olive Oil where you can sample 10+ olive oils in flavors ranging from bold to buttery to grassy to spicy.  Today I was craving spicy, so
I bought their Hot Chili olive oil that inspired this super simple, four
ingredient, 30 minute double spicy cauliflower recipe.

1.One head of cauliflower, chopped into florets
2.3 tablespoons of Stonehouse Hot Chili Olive Oil
3.Sea salt sprinkles
4.Red Pepper flake sprinklesDirections:
1.Preheat oven to 375.
2.Put the cauliflower in a large plastic bag
3.Add sea salt and red pepper flakes to your taste liking inside the bag and shake it so the cauliflower is well coated.
4.Place cauliflower in a greased or foiled baking dish and bake for approximately 30 minutes (toss at the halfway point) until it gets nice and charred.