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Creamy Roasted Cauliflower & Potato Leek Soup
Ingredients
  • 1 bulb garlic (8 to 10 cloves), roasted; roasting oil reserved
  • 4 tablespoons olive oil , or more as needed
  • 1 small head cauliflower , (about 1 ¾ lb), sliced ¼" thick
  • 1 teaspoon lemon pepper
  • 1 cup chopped green onions , white and light green part; scallions (green tops) reserved for garnish
  • 1 cup chopped leeks (2 large), white part only, rinsed and drained
  • 1 large yukon gold potato (about 1 ½ cups) peeled and cubed
  • ½ teaspoon sea salt
  • ¼ cup grated Romano cheese
  • 3 cups vegetable stock
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons heavy cream , optional
  • ½ teaspoon freshly ground pepper
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