Place in a casserole dish and roast on the top shelf for 3-5 minutes until surface is golden brown.
Reduce heat to 375 and continue to bake for 8-12 minutes until cauliflower is fork tender.
Soup
Cut asparagus tips, about 2 inches from the top, and reserve. Chop remaining stems and set aside.
In a medium sauce pan over medium heat, brown shallot and garlic in coconut oil for 4-5 minutes.
Add asparagus stems and broth and gently simmer, uncovered, for 15 minutes.
Blend in a high speed blender until smooth, 15-20 seconds. Season with salt and pepper
In a saucepan with steamer basket, quickly steam the asparagus tips for 1 minute.
Roasting Peppers
Rub the peppers with a dab of coconut oil and roast over an open flame, turning every so often until the entire surface is blackened.
Place in a mixing bowl and cover to allow pepper to soften, about 15 minutes.
Peel the peppers but leave a few specks of burnt skin for flavor, discard the seeds but do not run under water.
If you do not have an open flame:Preheat the oven to 450. Rub the peppers with just a dab of coconut oil and roast for 5-6 minutes (10-15 for bell pepper) minutes until skin begins to blister and blacken, turning every 5 minutes. Continue with above method.
Assembly
Divide soup between two soup bowls.
For those interested in my meal delivery service, AC Kitchen, we will be taking new members in MA, CT, NYC and the Hamptons.