|8 cups||[2 L]||cauliflower, trimmed and cut into florets|
|1 tbsp||[15 mL]||Crisco® Canola Oil |
|1|| ||onion, chopped|
|2|| ||cloves garlic, finely chopped|
|1 tsp||[15 mL]||fresh ginger, finely chopped|
|1 tsp||[5 mL]||cumin|
|6 cups||[1.5 L]||vegetable, chicken stock or water|
|1 cup||[250 mL]||Carnation Regular, 2% or Fat Free Evaporated Milk|
| || ||salt and pepper to taste|
Preheat oven to 400ºF (200ºC). Line baking sheet with parchment paper.
Place cauliflower on prepared baking sheet. Bake for 30 to 35 minutes until cauliflower starts to brown and soften. Reserve.
Heat oil in large saucepan or stock pot. Cook onion, garlic and ginger for 3 to 5 minutes until soft. Add cumin, cook for 30 seconds. Add stock and cauliflower. Bring to a boil, lower heat, cover and simmer for 15 minutes.
Pureé soup in blender, food processor or with an immersion blender. Return to pot. Add 1 cup (250mL) Carnation Evaporated Milk. Heat, taste and season with salt and pepper.
Makes 6 to 8 servings