Cheesy Potato & Cauliflower Soup

Serves 6

4 cups VE Chicken Boullion, prepared
2 cups water
2 medium potatoes, peeled and diced
1/2 red onion, diced
1/2 large cauliflower, chopped
1 tsp VE Minced Garlic
2 tsp VE Bruschetta Herbs

Put into large VE Multipot and bring to a boil. Simmer until vegetables are tender about 15 minutes. Using hand blender, process in the pot until consistency you would like. I prefer to have a bit of texture to mine.

To this add:

1 cup milk
2 tbsp whole wheat flour

Process again for a couple of seconds to make sure the flour is mixed it and not lumpy.

Then add:

1-2 cups of low fat sharp cheddar, grated
2 Tbsp VE Cheese, Chive, & Bacon Dip Mix
VE Salt , to taste
VE Black Pepper , to taste

Simmer for 10 more minutes and enjoy! Smells good...

Roasted Cauliflower

This is fabulous as a side dish to everything and anything! You thought you didn't like cauliflower.

Oh, and the leftovers are even great chilled and tossed in your lunch salad!

INGREDIENTS
1 head of cauliflower
1 lemon
Olive oil
Coarse salt and freshly ground black pepper
VE Nonya


METHOD
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer on a baking sheet. Squeeze a lemon over cauliflower and drizzle with a bit of olive oil. Sprinkle with salt and pepper. Sprinkle liberally with Nonya -- more if you like a kick and less if you are a wimp Stir it up a bit to cover all the florets nicely.

If the oven hasn't reached 400°F yet, set aside until it has.

Place baking sheet in the hot oven, uncovered, for 25+/- minutes, until the top is lightly brown. Test with a fork for desired doneness (I like them to still have a bit of crunch to them). Remove from oven and dig in!