Last night I had a head of cauliflower that needed to be used. I wanted soup. So I used my tried and true Cream of Cauliflower Soup recipe that I wrote about in my post from Oct 25, 2011. I decided to “tweek” the recipe a bit after seeing a demonstration for “caramelizing” cauliflower. Instead of pouring the broth into the pan and then adding the veggies, I sauteed the onions until they were limp. Then I added the cauliflower and let it start to brown on the edges a bit. Then I added the carrots and broth. I continued on with the recipe, let the veggies get really soft (about 20 – 30 minutes); I let the soup cool, put it in my powerful blender and whirled away! Creamy, thick, hot, healthy soup was the result. Just the meal for a cold January night!