INGREDIENTS

INSTRUCTIONS

Place a rack in the highest position and preheat the oven broiler.
Combine the cauliflower, onion, garlic, and butter in a mixing bowl.
Transfer the cauliflower mixture to a baking sheet and broil for 10
minutes, or until the edges of the florets are blackened. Set aside to
cool.  In a large pot over high heat, saute the oil, tomatillos, and
jalapenos for 5 minutes, stirring often. Add the stock, bring to a
boil, let boil 5 minutes, then decrease the heat and simmer.  Add the
spinach and cilantro and let simmer 10 minutes. Add the  caulillower.
Puree with a handheld blender until smooth. Season to  taste with salt.
Let simmer 5 minutes.  Ladle the soup into bowls. Garnish with a dollop
of sour cream and  serve.  Central Americans often cook with
cauliflower, but they don't usually  make soup with it. Most commonly,
they pickle it with vinegar and  serve it as an accompaniment for all
kinds of dishes. This recipe is  very interesting because it calls for
roasting the cauliflower, which  gives it a completely different flavor
than we're used to. I like to  keep this soup as green as possible and
that's why I puree the  spinach at the very end.  >from ISBN
0-89815-851-6 Ten Speed: (C) 1997 Douglas Rodriguez. Latin  Ladles:
Fabulous Soups and Stews from the King of Nuevo Latino  Cuisine:
ORIGINAL VERSION: Use regular instead of lowfat versions of
ingredients. Triple the amount of butter and oil.  Books says it serves
4 - but that's a lot of soup!  Recipe by: Latin Ladles (1997) Douglas
Rodriguez  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Feb 12, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 232
Calories From Fat: 96
Total Fat: 11.5g
Cholesterol: 7.6mg
Sodium: 548.3mg
Potassium: 1109.4mg
Carbohydrates: 17.3g
Fiber: 3.1g
Sugar: 2.7g
Protein: 22.1g