Spicy Roasted Cauliflower Soup
- 1 medium head cauliflower cut into florets
- 1/2 jar Molli Mexico City cooking sauce
- 3 cups 24 ounces chicken or vegetable broth
- 1/2 tsp thyme leaves
- Extra-virgin olive oil to drizzle
- Sea salt and freshly ground black pepper
Preheat the oven to 400°F and line a large baking sheet with foil.
Place cauliflower in a bowl. Drizzle with olive oil and toss.
Spread the cauliflower on the baking sheet and lightly season with salt and pepper.
Roast for 40 minutes or until the cauliflower is browned around the edges. Remove from the oven and let cool slightly. Set aside 1½ cups of the smaller cauliflower florets for garnish.
In a blender, combine the roasted cauliflower, Molli Mexico City cooking sauce, broth, and thyme leaves and blend until smooth.
Pour mix into a pot. Simmer for 10 minutes. Season with salt and pepper to taste.
Serve with a drizzle of olive oil and the reserved cauliflower florets.
If the soup is too thick, add broth, a few tablespoons at a time and mix to desired consistency.
The soup will thicken as it sits. If you’re reheating the soup, stir in a bit more broth or water for a thinner consistency, if desired.