Cauliflower, Sausage and Kale Soup

Serves 6 to 8

• • 2pounds cauliflower florets (from 1 medium head)

  • 1/2 to 1 teaspoon ground cumin, or to taste

  • 1/2 tablespoon smoked paprika (I used regular paprika)

  • Salt and pepper

  • 2 tablespoons olive oil (plus extra for roasting)

  • 1 Spanish onion, chopped

  • 4 large garlic cloves, minced

  • 1/2 teaspoon red pepper flakes

  • 8 cups chicken stock

  • 1/2 pound smoked turkey kielbasa, sliced (Wellshire Farms brand is particularly good) – I used Trader Joe’s Smoked Turkey Kielbasa

  • 1 bunch mustard greens, shredded – I used Tuscan Kale

  • 1/4 cup parsley, finely chopped

  • 1/4 cup cilantro, finely chopped

  • 1/2 lemon, juiced

• 1. Preheat oven to 450 F. Toss cauliflower florets with cumin, smoked paprika, and liberal amounts of salt, pepper, and olive oil. Spread in a single layer in a roasting pan or baking dish and roast in the oven for 30 minutes.

  2. Remove florets and set aside. Deglaze the roasting pan with 1 cup of the chicken stock, stirring to scrape up browned bits. Mix in with the remaining stock.

  3. Sauté the onion in 2 tablespoons of olive oil (In a large stock pot) over medium-medium high heat until tender and translucent and beginning to brown. Add garlic and pepper flakes and sauté until fragrant, about 30 seconds. Add cauliflower and stock and bring to a boil, then reduce heat and simmer about an hour. Remove from heat and purée. I used an immersion blender.

  4. Return the puréed soup to low heat. Add sausage and cook about 10 minutes. (You can brown the sausage beforehand if you like.) Add the mustard greens and parsley and simmer another 5 to 10 minutes until the greens soften a bit. Remove from heat. Stir in the cilantro and the lemon juice and season to taste with salt and pepper. Serve with a sprinkle of smoked paprika and a drizzle of olive oil.