This delicious soup is absolutely perfect as a first course or can be served on it’s own with a salad. It’s rich and luxurious and completely lets cauliflower shine in the best way possible!
Makes 4 servings
1 head cauliflower (organic preferred)
1 yellow onion, sliced
4-5 cloves roasted garlic (note a full head of garlic will be roasted)
1 1/2 cups chicken stock (organic preferred)
Olive oil or avocado oil (for roasting)
Salt & pepper to taste
Preheat over to 400 degrees. Remove/discard outer leaves and cut up the cauliflower florets so they are all about the same size and add to a cookie sheet lined with parchment paper. Cut the top off the garlic head and add this and sliced onions to the cookie sheet. Drizzle olive or avocado oil over the vegetables so they are liberally coated. Sprinkle with salt and pepper and toss well.
Roast the veggies for 45 minutes or until cooked through and fork tender. Check often to make sure onions aren’t burning. You want a nice carmelized color and some dark brown bits but nothing burnt. If onions are getting too dark, remove them and set aside while the garlic and cauliflower continue to cook.
Once fully cooked, remove veggies from the oven and allow to cool slightly. Extract 4-5 cloves of roasted garlic and add to a food processor along with the other vegetables and 1+ cup chicken broth. Process all together until a silky, rich consistency has been achieved. I used 1 1/2 cups stock total, but you may need more or less depending on the size of cauliflower. Adjust seasoning and serve!
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