This is a great soup to make a ton of and store for later. It is hearty, filled with fiber, and will warm up your insides - perfect for winter! Ingredients 2 lb. Head of Cauliflower, Leaves removed ½ T. Olive Oil ¼ tsp. Sea Salt Pinch of Black Pepper 2 C. Vegetable Broth 1 C. White Onion, Diced 1- 15 oz. Can Organic Tomato Sauce 1- 15 oz. Can Organic Diced Tomatoes (or 1½ C.) 1- 15 oz. Can Cooked Chickpeas, Rinsed and Drained 2 C. Swiss Chard, Chopped & Loosely Packed 1 tsp. Dried Italian Seasoning ¼ tsp. Crushed Red Pepper Salt & Pepper to Taste Instructions Preheat your oven to 375F. Take the head of cauliflower, turn it over and cut the stem out of the bottom. Set the stem aside, and break the florets apart, into large bite-sized pieces. Toss the cauliflower together with the olive oil, salt and pepper, until evenly coated. Spread out on a baking sheet lined with parchment paper and bake for 30 minutes. Stir the florets around halfway through the baking time. While the cauliflower is roasting, warm ¼ C. of Veggie Broth over medium heat in a large pot. Once hot, add the onions to the pot and saute until clear, 3-5 minutes. Next, add the tomato sauce, diced tomatoes, the remainder of the veggie broth and the chickpeas. Bring mixture to a boil, then lower to a simmer. Add the chickpeas, Swiss Chard, Italian Seasoning and red pepper flakes to the soup and keep warm until the cauliflower is done. Carefully add the roasted cauliflower to the soup, stirring it in slowly. Cover pot with lid and simmer for 5 minutes, then season to taste. Serve hot and enjoy!