White Bean & Chicken soup

I made this tonight as an alternative version to a white bean chili I make. I thought it turned out pretty well.

1/2 of a sweet red onion chopped small (white onion can be substituted)
1 Tbs olive oil/coconut oil 
1 Tbs minced garlic (I use spiceworld already minced garlic from the store)
1 can white beans (undrained)
1/2 can diced green chilies
1 can chicken broth
1 Tbs dried oregano
1 & 1/2 tsp ground cumin
1 C chopped chicken breast (I used some rotisserie chicken breast I had in the fridge)
1 cup chopped roasted cauliflower (This is optional. I used this because I had some left over from a previous dinner I need to use up. I liked it in there though!)
Toppings: Shredded sharp cheddar cheese, avocado, tortilla chips, etc.
Servings 4

Heat oil in a soup pot on medium low. Add onion and cook until translucent- about 10 min. Stir to prevent sticking. Stir in garlic and cook for 5 min. Add spices, green chilies, beans and chicken. Stir in chicken broth and roasted cauliflower. Let simmer for 10-15 min. Serve with desired toppings and enjoy!

Roasted Cauliflower

Roasting is my new favorite way to cook vegetables! I have been meaning to post this for awhile. It is a great way to cook mushrooms, green beans, and broccoli (just to name a few).

1 head of cauliflower florets cut into bite sized pieces
about 1/4 cup olive oil (eye ball it as you pour)
salt and pepper

Coat cut and washed cauliflower florets in olive oil (I just pour the olive oil on top of the cut cauliflower in a large bowl and use my hands to mix it.) Pour onto a baking sheet and spread out evenly. Sprinkle salt and pepper on top. Bake in a preheated oven set to 350 degrees for 20-30 min.