Roasted Cauliflower Curry Bisque

Ingredients:

• 1 jar Clean Plate Pantry Mango Coconut Curry Sauce

• 1 head cauliflower, cut into florets

• 1 tbsp. Olive oil

• Salt to taste

• 1 15-oz can chickpeas, drained and rinsed

• Vegetable broth for desired consistency

Directions:

1. Preheat oven to 400ºF.

2. In a rimmed baking sheet, spread florets in a single layer and drizzle with oil and salt.

3. Roast 20 mins, turning once for even browning.

4. When cauliflower has cooled slightly, spoon into a blender or food processor along with the Mango Coconut Curry sauce and chickpeas.

5. Blend with vegetable broth to desired consistency.

6. Warm in a saucepan over medium heat, stirring occasionally.