ROASTED CAULIFLOWER AND GARLIC SOUP #cauliflower #roasted #soup #mushroom #food

Is it cold where you are? It is cold and coming down here in Phoenix, ideal climate for Roasted Cauliflower and Garlic Soup! I really purchased the cauliflower for an alternate formula, yet this soup was calling my name. Or then again perhaps I simply wanted to avoid vampires? In any case, it is tasty and absolutely sound… ..

This Roasted Cauliflower and Garlic Soup is thick, rich, and smooth. You have the choice to make yours Whole 30, Paleo, sans dairy or even Vegan.

Also try our recipe : BROWNIE BATTER OVERNIGHT PROTEIN OATS #vegetarian #vegan #mushroom #protein #food

Ingredients :

1 large cauliflower (cut into chunks, about 8 cups)
1 medium yellow onion (sliced)
1 bulb garlic (with the top sliced off)
3 cups vegetable broth (or chicken stock)
3 Tablespoons olive oil, divided (plus more for garnish)
sea salt and black pepper (to taste)
1/4 teaspoon cayenne pepper
1 Tablespoon dried thyme

Instructions :

Preheat oven to 425 degrees.
Place the cauliflower chunks and onion slices on a baking sheet.
Drizzle on 2 Tablespoons of olive oil and season with salt and pepper. Toss to evenly coat.
Place the garlic bulb on a piece of foil, drizzle with oil, season with salt and pepper, and place on the baking sheet.
Place in the oven and bake until the cauliflower is golden brown, about 30 to 40 minutes.
Remove from oven and place the cauliflower and onion slices in a Dutch oven or pot. Return the garlic to the oven. **Reserve a few small pieces of cauliflower for garnish**
Add the broth, thyme, and cayenne pepper to the pot. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
Gently ladle soup into a blender, add the roasted garlic and puree until smooth*. OR add the garlic to the pot and blend with an immersion blender until smooth.
Test soup for seasoning. If soup is too thick, add cashew milk to thin it out.
Drizzle soup with olive oil and small pieces of roasted cauliflower.

Source : bit.ly/2wvjir5