Roasting the Cauliflower

1. Preheat the oven to 425 degrees.
2. Cut the cauliflower into small bite size pieces approximately 1/4 in.
3. Place cauliflower on a 13 x 9 greased baking sheet, so that the cauliflower is evenly spaced, and not lying on top of each other.
4. Drizzle with olive oil, and sprinkle with salt.
5. Bake for 15 min. Flipping the cauliflower.  Put back in for another 10 minutes.  Set aside.

Soup Base

1. Saute the jalapeno’s, onion, and garlic, adding a sprinkle of salt to taste.  Cook for about 10 minutes, or until really fragrant and cooked through.
2. Remove from heat and add the roasted cauliflower, and onion/garlic mix to a blender.  Pouring the broth in, and blending until puree’d.

Making the Soup

1. With the base made, in a separate, large sauce pot, saute the celery and carrots, in a generous amount of oil.  Approximately 10 min. or until the veggies are soft.
2. Pour in the soup base, Franks red hot, and bring to a boil.  Cover, reduce heat, and simmer for 15 min.
3. Stir in the coconut cream, and the remaining seasonings.
4. Simmer for another 5-6 minutes.
5. Remove from heat, and serve with tortilla chips, garnished with green onions, enjoy