Cauliflower Soup

This is a modification of a Pioneer Woman recipe, which can be found here: http://thepioneerwoman.com/cooking/2009/01/cauliflower-soup/ 

I'll update as I continue to play with it.

 Ingredients
1 stick Butter, Divided
1/2 whole Onion, Finely Diced
1 whole Carrot Finely Diced
2 stalks Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
3 Tablespoons Fresh Or Dried Parsley (chopped)
1.5 quarts Low-sodium Chicken Broth Or Stock
6 Tablespoons All-purpose Flour
2 cups Whole Milk
1 cup Half-and-half
2 teaspoons To 4 Teaspoons Salt, To Taste
1 cup (heaping) Sour Cream, Room Temperature

 Preparation Instructions
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
Cover and cook over very low heat for 15 minutes.
After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer. In a medium saucepan, melt 4 tablespoons butter.
Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes.
Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen.
Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir. Serve immediately.

Sweet Potato Black Bean Enchiladas

What You Need
2 medium-large sweet potatoes (3 cups diced)
 1 16 oz can black beans 8 ounces canned diced green chilies (about 1 cup)
1 8oz package cream cheese,
oftened 1 medium red onion
1/2 tablespoon cumin
1 tablespoon chili powder
 1/2 teaspoon garlic powder
1/2 teaspoon salt
 Fresh ground pepper
 16 oz jar salsa verde (or homemade tomatillo salsa)
6 to 8 oz. Colby jack cheese shredded
10 8-inch flour tortillas (soft taco size)
Sour cream for garnish
Fresh cilantro, to garnish Steps

Preheat overn to 350 1. Cook the Sweet Potato: Peel & Dice the sweet potato, then cook by boiling in water w/pinch of salt until tender. 2. Prepare the Filling: Finely chop red onion, drain and rinse black beans, soften cream cheese, chop cilantro if using 3. Assemble the filling: Combine Sweet Potatos, Cream cheese, red onion, green chilis, cumin, chili powder, garlic powder, salt and pepper. 4. Assemble Enchiladas: Warm tortillas, spread 3/4 - 1 cup salsa verde on bottom of pan, put 1/2 cup filling in tortilla, roll up and place seam-side down. Repeat for remaining tortillas Top with remaining salsa verda and cheese Bake in oven for 20-25 minutes until cheese is nice and melted. Garnish with fresh cilantro and sour cream (avocado is also nice if you have some handy)