Ingredients:
1 large head of cauliflower, cut into florets
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
4 cups vegetable or chicken broth
1/2 cup heavy cream or coconut milk
Salt and pepper to taste
Optional garnishes: roasted cauliflower florets, chives, paprika, or sour cream
Directions:
Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 to 25 minutes until golden brown.
In a large pot, heat the remaining olive oil over medium heat. Sauté the onion until softened, about 5 to 6 minutes. Add the garlic and cook for another minute.
Add the roasted cauliflower and broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes to let the flavors come together.
Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
Stir in the cream or coconut milk, and season with salt and pepper to taste.
Serve with your favorite garnishes such as roasted cauliflower florets, sour cream, chopped chives, or a sprinkle of paprika.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
