Potato Leek Cauliflower Soup

Instructions

1. Heat oven to 400 degrees.

2. Slice 1/4 inch off the top of the head of garlic to expose the cloves. Place each head of garlic onto a small piece of tin foil and drizzle with olive oil.

3. Wrap each in foil and place directly onto the lower rack in the oven. Roast for 35-40 minutes until garlic is slightly browned on top and easily pierced with a fork.

4. Cut off the root end and thick dark green parts of the leeks. Cut them in half lengthwise and rinse under cold water, peeling the layers apart. Leeks can have grit tucked inside so it is important to clean between the layers!

5. Chop the leeks into bite size pieces. In a medium bowl, toss the cauliflower with 2 tablespoons of olive oil and cumin. Sprinkle with salt.

6. Roast in the oven for 35-40 minutes until the cauliflower is cooked through and golden brown, stirring halfway.

7. While cauliflower and garlic are roasting, heat 1 tablespoon of olive oil in a medium sized pot. Add the leek and cook over medium heat until soft and wilted, about 5 minutes.