Fall Cauliflower Soup from Pam's graduation party

Start with

• 1 cauliflower

1. Separate florets/flowerets from stems and set stems aside.

2. Bring to boil

• 4 cups broth/water

3. Add the following to broth/water, bring to a boil, and cook till cauliflower stems are tender

• cauliflower stems
• 1-2 scallions or about 1/4 c regular onion
• 1/2 c quinoa flakes (original recipe called for oat flakes but couldn't find gluten free)

4. Set aside and let cool. Then puree in vented food processor or blender. Important to let cool before blending so you don't burn yourself. Important to vent so lid doesn't come off and make a big mess. 

5. Meanwhile while above is cooling, bring an additional

• 2 cups broth/water to a boil

6. Add cauliflower florets/flowerets, simmer 5 minutes, remove with slotted spoon, and set aside.

7. Combine in pot/pan pureed soup and broth that florets/flowerets were cooked in. Then add

• 2 T sesame butter (also known as tahini)

8. Heat back up and garnish with florets/flowerets that were previously set aside.