Margo’s Corny Cauliflower Soup
(from CJ's book, Love and the Single Mom)

Chop one-half onion and one-half red pepper, then sauté in one tablespoon olive oil and one tablespoon butter. Add a teaspoon of chili powder.

To a large pot containing four cups of vegetable stock add:

• » 5 cups chopped cauliflower
• » sautéed onion mixture

Cook vegetables for about twenty minutes, until soft. Blend until smooth with immersion blender, then add:

• » 2 cups grated cheddar
• » 1-2 cups milk (depending on desired consistency)
• » salt and pepper to taste

Heat to simmer, blend again, then add 2 cups corn niblets.

Heat and serve. Delicious with spicy cornbread.