Preheat oven to 425 degrees. Cut cauliflower florets into 1/2-in. pieces; transfer to a large bowl. Add 2 Tbsp. oil and garlic; toss to coat. Spread evenly in a large rimmed baking pan. Roast for 15 to 20 minutes or until cauliflower is fork-tender and lightly browned, turning halfway through.
Pureed roasted cauliflower creates a tasty, creamy base in this sausage and kale soup.
Servings and Ingredients
|1 (32-oz.) pkg. Basket & Bushel cauliflower florets|
|3 tbsp. Gustare Vita olive oil, divided|
|4 clove(s) garlic , peeled|
|8 oz. Graziano Bros. ground Italian sausage|
|1 medium yellow onion, chopped|
|1 (32-oz.) Hy-Vee vegetable stock, divided|
|4 tsp. Gustare Vita red wine vinegar|
|1 tsp. Hy-Vee salt|
|½ tsp. coarsely ground Hy-Vee black pepper, plus additional for garnish|
|1 fresh thyme sprig, plus additional for garnish|
|2 c. Hy-Vee whole milk, divided|
|3 c. loosely packed, coarsely chopped curly kale|
Things To Grab
- Large bowl
- Large rimmed baking pan
- 6-qt. Dutch oven
Meanwhile, heat remaining 1 Tbsp. oil in a 6-qt. Dutch oven over medium heat. Add sausage and onion; cook for 6 to 8 minutes or until browned (165 degrees), stirring occasionally to break sausage into large crumbles. Add 2 cups vegetable stock, vinegar, salt, 1/2 tsp. pepper and thyme sprig. Bring to a boil; reduce heat to medium-low.
Cool roasted cauliflower mixture for 30 to 60 seconds. Transfer mixture to a blender. Add remaining vegetable stock and 1 cup milk to blender. Cover and blend until smooth.
Add pureed cauliflower mixture to the Dutch oven. Simmer, uncovered, for 5 minutes. Remove thyme sprig; stir in kale and remaining 1 cup milk. Simmer, uncovered, for 10 to 15 minutes more or until kale is tender, stirring occasionally. Garnish with additional thyme and black pepper, if desired.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 35mg
- Sodium: 1160mg
- Total Carbohydrates: 21g
- Protein: 13g