Cauliflower Kale Soup

1 head of cauliflower - , cut into florets, 2 lb, about 3 ½ to 4 cups

6 tbsp olive oil

salt and black pepper to taste

1 large bunch of kale - , stems removed and leaves cut into small pieces (6oz with the stems, an average bunch of kale is 10 leaves)

1 small onion chopped

2 garlic cloves - , pressed

6 cups vegetable or chicken stock

4 tbsp toasted pine nuts

Directions at cookinglsl.com

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