Sopa de Coliflor Capeada

Clean the Cauliflower and cut it into medium-sized florets. Blanch the Cauliflower florets in boiling salted water for 3 minutes, then drain and set aside.

For the broth, remove stems and seeds from the Guajillo chiles and Ancho chiles. Place the Guajillo chiles and Ancho chiles in a small pot with hot water and simmer for 10 minutes until softened. Drain and set aside.

Roast the Roma tomatoes, White onion, and Garlic cloves on a comal or baking sheet until lightly charred and softened. This will enhance their flavor.