Tuscan Roasted Cauliflower Soup

Tuscan Roasted Cauliflower Soup

Ingredients
1/2 tsp  Wegmans Tuscan Seasoning Shak'r **
1 Tbsp  Wegmans Pure Olive Oil
2 pkgs (12 oz each)  Food You Feel Good About Cleaned & Cut Cauliflower Florets
Salt and pepper to taste
1 carton (32 oz)  Food You Feel Good About Vegetable Culinary Stock
Italian Classics Grated Parmigiano Reggiano (Cheese Shop), for garnish


Directions:
Preheat oven to 350 degrees. Add Tuscan seasoning and olive oil to large bowl; mix to combine. Add cauliflower florets; toss to coat.

Arrange cauliflower in single layer on parchment paper-lined baking sheet. Roast 35-45 min, turning halfway through, until browned and tender. Season to taste with salt and pepper.

Add roasted cauliflower and vegetable stock to stockpot. Bring to a boil on HIGH; reduce heat to LOW; simmer 5-8 min until cauliflower is soft.

Puree soup to desired texture; season with salt and pepper. Garnish with grated cheese.

from Wegmans

** I didn't have the seasoning but I found this recipe and made my own

Tuscan Seasoning
2/3 cup oregano
6 Tbsp kosher salt
5 Tbsp paprika
4 Tbsp ground fennel
4 Tbsp garlic powder
3 1/2 Tbsp dried minced onion
2 Tbsp cayenne pepper
3 Tbsp sugar

Note:  I made 1/4 of the seasoning recipe and it made a lot.  I didn't have fennel so I left it out and roughly did the 1/4 of each ingredient and it came out fine.  The cauliflower was so good we had to have lots of samples.  Good thing I had a huge cauliflower.