Roasted Cauliflower & Chorizo Soup

• 1 ½ Pounds-Cauliflower-core removed, cut into florets
• ½ Cup-Carrot-rough chopped
• ½ Cup-Celery-rough chopped
• ½ Cup-White Onion-rough chopped
• To Drizzle-Olive Oil
• To Taste-Chef Troy’s Spice Mix- or kosher salt/black pepper
• 1 Bulb-Garlic-roasted-cut top off, oil, season, wrap in foil, bake at 300 for 45-60 min until soft
• 8 Ounces-Chorizo Sausage-Spanish style (dry cured) plus extra for garnish
• 2 Tablespoons-Unsalted Butter
• 4 Cups-Chicken Stock
• ¼ Cup-All Purpose Flour
• 1 Cup-Heavy Cream
• Optional-Chipotle Pepper-diced or chipotle tabasco
• To Garnish-Green Onion-sliced Thin

Directions

1. Preheat oven to 400 degrees
2. Place cauliflower, carrot, celery, onion in a mixing bowl, toss with oil and season with Spice Mix.
3. Place on a sheet tray or in an iron skillet.
4. Roast in oven for 20-25 minutes, or until softened and slightly charred, stir and rotate during roasting.
5. While cauliflower is roasting fine dice chorizo and place in a stock pot over medium high heat.
6. Render out oil from sausage to warm through, about 5 minutes.
7. Add roasted garlic, butter and stir to combine.
8. Add roasted cauliflower, carrot, celery, onion to garlic/butter and stir to incorporate.
9. Place chicken stock (cold or room temperature) in a mixing bowl and whisk together until flour is completely incorporated.
10. Add to pot and bring to a strong simmer.
11. Reduce heat and simmer on low until cauliflower starts to fall apart and soup begins to thicken, about 30 minutes.
12. Add cream, chipotle/Chipotle Tabasco (if using) stir to combine.
13. Use an emulsion (hand blender), food processor or blender to puree soup until smooth.
14. If using a blender or food processor only add enough to fill by half to prevent overflow.
15. Ladle into bowls, garnish and serve or use as a sauce for fish, chicken or pork.