This is for Kyndell because I like her.
1 head cauliflower
3 yukon gold potatoes, peeled and cut into chunks
32oz chicken stock
2 – 3 T cream
2 t balsamic or wine vinegar
1 t garlic powder
salt & pepper to taste
1 T brown sugar
Preheat oven to 450°f. Cut cauliflower in 1″ slices. Put in a roasting pan, drizzle with olive oil, sprinkle with salt & pepper. Cook for 45 minutes or until browned.
Put potato in a large soup pan and cover with water. Add in some salt, pepper and bring to a boil. Reduce heat to a low boil and boil until tender. Add in cauliflower and simmer for another 5 – 10 minutes. Use a stick blender or transfer to a blender to puree to a find consitancy. Reduce heat to warm.
In a saute pan, heat oil until shimmery. Add in shrimp and cook until it’s firm and pink on all sides. Turn off heat. Squirt on chili sauce and sprinkle on brown sugar. Toss until ingredients are combined and coated.
Serve soup in a large shallow bowl topped with the shrimp or cheese and croutons.