Even though we are not living in Canada, we're still celebrating Canadian Thanksgiving. This is one of the festivities that I like the most since I live in NorthAmerica...this is the time to give thanks for what we have, to appreciate life, and to enjoy simple food...
We celebrate Thanksgiving the whole week....it is an excellent excuse to try new dishes and enjoy time with friends....
Cauliflower cream soup
Since I was making fresh bread, I used the oven to roast the cauliflower to give it a smoky flavor.
1 1/2 cauliflower head medium size
herbs de Provence
1/2 package cream cheese
80 grams parmiggiano reggiano cheese grated
1/2 cup of water
1 cup of cream
Wash and separate the cauliflower florets. Place it in an oven proof pan with olive oil, chili flakes, and herbs de Provence. Roast it for 10-15 minutes at 365F. Set aside.
With a hand blender or in a blender, blend the cauliflower with the cream, water, parmiggiano reggiano and cream cheese. Correct it for salt. Cook it for 10 minutes at low-medium temperature. Serve it warm decorated with pumpkin seeds and chili flakes. ENJOY!!