Potato, Leek and Roasted Cauliflower Soup
1 head of cauliflower, roughly chopped into pieces that are about the same size
1 leek, or one small onion, or some scallions or a couple of shallots, chopped
3 potatoes, diced into 1 inch pieces
2 fresh sage leaves
Leaves from 3 thyme stalks
3 to 4 cups of chicken stock
salt and pepper to taste (I use sea salt, always)
1 lemon, cut in half
Set your oven to 450 degrees. Toss your cauliflower with a spin of olive oil and sever good sized pinches of sea salt, then layer on a parchment lined cookie sheet and roast until golden bu still crispy, about 10 - 15 min. (You'll have to eyeball this because I don't remember how long I cooked this - 15 min sounds right)
Meanwhile, heat up a large dutch oven or stock pot on your range and then swirl in some more olive oil, (about 1 tblsp of olive oil and half a tblsp of unsalted butter) Toss in the leeks and the sage and cook until soft. Season with a small pinch of salt and a good amount of pepper (if your family likes pepper). Add the potatoes and thyme and cook for a minute or two. Add your chicken stock and simmer until the potatoes are almost tender - about 10 minutes. By this time your cauliflower should be done, so toss that into the stock pot, and squeeze 1/2 of a lemon into the soup. If you plan to puree this soup, take it off the heat and let it rest a bit. Obviously letting it cool makes it safer to puree, but I always let soup rest because Lydia Bastianich (See Lydia's Italian-American Table) says to let soup rest and I always do as Lydia asks.
Once you're pureed your soup, taste it and adjust seasonings. You may need more salt, or more pepper or another squeeze of lemon juice.
This is very yummy soup - feel free to leave it unblended, or to roast broccoli instead of the cauliflower, or to toss in some already roasted chicken, or a nice sliced pre-cooked turkey kielbasa.