Roasted Cauliflower and Kale Soup

This is a healthier, low carb version of my Creamy Potato, Kale, and Sausage Soup. Instead of potato and milk, roasted, pureed cauliflower imparts creaminess and rich flavor. It's packed with superfood veggies, and I think I may like it better than the original. Bonus: it freezes well!

Roasted Cauliflower and Kale Soup
2 lbs cauliflower (I used frozen)
1/4 cup olive oil, divided

1 1/2 t salt, divided
1/2 lb Italian sausage or Field Roast vegan Italian sausage, broken up
1 large onion, diced
8 cloves garlic
1 bay leaf
1 t Italian seasoning or thyme
crushed red pepper and black pepper to taste
7 cups water 

1 T plus 1 t Better than Bouillon (any flavor)
approximately 1 lb kale, tough ribs removed, chopped

Garnish with Parmesan cheese, optional

Preheat oven to 450. Toss cauliflower florets with 3 T olive oil and 1 t salt. Roast for 20-30 minutes, stirring once. Florets should have some golden brown spots on them when done.

While cauliflower is roasting, remove sausage from casing (if present) and brown in a large pot, breaking into small pieces. Remove and set aside. Sauté onion and garlic until tender. Add spices, remaining salt, stock, and 2/3 of cauliflower. Simmer 7-`10 minutes, until cauliflower is very tender. Set aside bay leaf and puree soup thoroughly.

Add sausage, remaining cauliflower, and return bay leaf to pot. Bring to a simmer. Add kale. Cover and simmer on low for five minutes. Serves 8.