Digimarc - Cooking Light October 2014, Page 120

Updated November 05, 2014

Credit: Jennifer Causey; Styling: Missie Neville Crawford

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Credit: Jennifer Causey; Styling: Missie Neville Crawford

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Roasting the cauliflower and nuts deepens the flavor. The nuts also add body once the soup is pureed.