Roasted cauliflower and green chile soup with blue corn-goat cheese taquitos from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 39) by Bobby Flay

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Roweaf on November 05, 2011

    Not very exciting, lacks true depth of flavor. Possibly roast cauliflower longer, add mirepoix.

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