Pair with Lemelson Pinot Noir Rosé.

INSTRUCTIONS

1) Heat large pot over medium heat with olive oil. Add in chopped aromatics- garlic and
onion.
2) Add in cauliflower, red peppers, seasoning and broth. Add more broth as needed (I
found it needed more throughout and especially the second day for left overs.) Add broth
until everything is covered then bring to a simmer- cover with lid for 10-15 min.
3) After those are roasted to taste then add in the red pepper and rest of ingredients
including the cream cheese- melt down for 10 minutes or so (I would suggest low sodium
cream cheese.)- noting to add red pepper flakes for a little more spice and then the feta
can be placed on top at the very end.
4) Serve warm with baked Pita.