Roasted Cauliflower Soup

4 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, sliced

1 large (or 2 small) head cauliflower

4 cups vegetable broth

Juice of ½ lemon

Course salt

Black pepper

Preheat oven to 425 degrees.  Chop cauliflower into florets and spread in a single layer on a baking sheet.  Drizzle with 2 tablespoons olive oil, salt and pepper.  Roast until golden brown, 15-25 minutes. 

Heat olive oil in a large pot over medium heat.  Add onion; season with a sprinkle of salt and pepper; sauté 5 minutes, until softened.  Add garlic, sauté 2 minutes.  Add cooked cauliflower and vegetable broth.  Increase heat and bring to a boil.  Reduce heat and simmer 20 minutes.  Turn heat off stove.  Using an immersion blender, process soup until smooth.  Add 1 cup water if soup is too thick.  Add in lemon juice and stir a few more times.  Serve warm.  

("Family Circle")
serves 6

Mocha Steak

1 Tablespoon black pepper

1 tablespoon ground coriander

2 tsp salt

½ tsp ground cloves

1 tsp cinnamon

1 tsp unsweetened cocoa

2 tsp ground coffee

4 rib-eye or New York strip steaks that are 1-1 ¼ inch thick

Crush all spice rub ingredients together in a small bowl with the end of a wooden spoon.  Massage run generously into steaks, wrap tightly in plastic wrap, and allow to rest for 30 minutes-4 hours before cooking.

Heat a large cast-iron skillet over medium heat for about 10 minutes.  Add 1-2 tablespoons clarified butter to the pan and swirl to coat the bottom.  Add the steaks and cook until well browned on one side, about 5 minutes.  Turn steak with tongs and cook to desired doneness. 

Rare: 3 minutes more

Medium-rare: 4 minutes more

Medium: 5 minutes more

Serve with Roasted Cauliflower Soup

(from “It Starts with Food”)
enough for 4 steaks