1 large head of cauliflower
1 28oz can whole tomatoes
3 cloves of garlic
3-6 dried chilies of your choice – I use pasilla and mulato
2 tablespoons olive oil
1.5 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground oregano
1 tablespoon cumin
Salt and pepper to taste
- Turn on the oven to 375 degrees and line a baking tray with foil, parchment, silpad, etc.
- Clean and chop up the cauliflower into florets.
- In a large bowl combine the olive oil, chili powder, paprika, garlic powder, ground oregano and cumin. Toss the cauliflower florets in the mixture and place on the baking tray along with the garlic cloves.
- Roast the cauliflower for about 25 minutes until it is fork tender.
- While the cauliflower is roasting, put 3 cups of water into a stock pot on medium heat and add the dried chilies (stems removed) to start reconstituting.
- Once the cauliflower is roasted, add it to the pot with the chilies along with the whole tomatoes and simmer for 30 minutes.
- After the soup has simmered and the flavors have melded, blend the soup either by putting it into a blender in batches or using an immersion blender. Taste and add salt and pepper according to your liking.
- Serve with shredded cheese, tortilla chips, diced avocado, fresh tomato, cilantro or onion.