This dish started out with good intentions but didn't turn out so well. While shopping in the big supermarket across the river I came upon a box mix for Mulligatawny soup so I figured I'd give it a try. Big mistake. I love a good Mulligatawny and everyone makes it differently but I really should have know that out of a box was never going to work. Following the instructions on the box it was thin and nearly flavorless. I just started adding things to try to give it some life but it never really came together the way I wanted it to. Next time I'll have to just start from scratch.
The roasted cauliflower on the other hand came out perfectly.
1 head of cauliflower
Preheat the oven to 350F. Chop up the cauliflower into smaller pieces. In a bowl mix together the cauliflower with enough olive oil to lightly coat the pieces and salt and pepper to taste. Transfer to a baking dish and put on the top rack of your oven until fork tender (about 30 minutes).