It’s no secret that I love Smitten Kitchen, and this recipe is a super-simple way to dive into one of fall’s bests: cauliflower…the cumin seeds may be spendy, unless you already have them on hand. You could use ground cumin, but the cumin seed in this recipe really makes it pop. I made this sans the yogurt topping listed in her recipe, to keep it budget friendly.
This recipe has great amounts of fall goodness in the form of broccoli and carrots and is a great way to use up leftover chicken, to boot. I’d probably substitue cheddar for mozzarella here too.
Use up the last of the season’s bell peppers in this recipe! This soup calls for a can of tomatoes, but if you can find any summer straggler tomatoes, remove their skins and use fresh instead!