Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 450 degrees. toss cauliflower and broccoli on baking sheet with the evoo, salt, pepper and garlic. roast approx 25 minutes or until spotted with brown. melt butter in soup-sized pan over medium-high heat. saute onions until soft. add cauliflower, broccoli, water, broth, seasonings and bring to boil. reduce heat and simmer for 5 minutes. puree large pieces of soup and return to pan. depending on what consistency you want, you may decide to just puree half of the veggies and leave the others. reheat if necessary. top soup with shredded cheese and green onions.

Target recipe: in a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown. add cauliflower and cook a few minutes more. add stock or water and potatoes. cover and cook on medium heat until tender (approximately 30 minutes.) remove from heat, and in a blender puree approximately half the soup (or 6 cups), 2 cups at a time. return puree to soup pot. simmer on lowest heat, and add bay leaves, salt, pepper, and tamari. cook approximately 20 minutes more uncovered, stirring occasionally. mix cream with flour and stir to smooth out lumps. turn off heat and add to soup along with parsley. check seasoning. thin with water or milk if the soup has gotten too thick after sitting. reheat if necessary and serve.