Roasty Toasty Cauliflower Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups & Salads, Main Dishes
Cuisine: Gluten-free, vegan, paleo
Serves: 4
Ingredients
  • 1 head cauliflower, chopped into florets
  • 1 onion, chopped
  • 1 bulb garlic
  • 1½ cups vegetable broth
  • ¾ cup unsweetened almond milk
  • 4 Tbsp grapeseed oil
  • 1 tsp Himalayan pink salt
  • 1 tsp black pepper
  • ¼ tsp ground turmeric
  • Frank's Red Hot Sauce (optional)
Instructions
  1. Preheat oven to 375 degrees F. Wash cauliflower and chop into florets. Lay cauliflower on parchment paper on a baking sheet and drizzle cauliflower with 1 Tbsp grapeseed oil, salt, and pepper.
  2. Cut off top of garlic bulb so cloves are exposed. Drizzle garlic bulb with 1 Tbsp grapeseed oil, salt, and pepper. Wrap in foil and put on baking sheet with cauliflower. Roast in oven for about 25 minutes.
  3. Meanwhile, saute chopped onion in 2 Tbsp grapeseed oil until caramelized.
  4. Put all ingredients into blender and blend until creamy. Season soup to taste.
  5. ​Top soup with a dash of Frank's Red Hot Sauce and fresh ground pepper. Serve hot!
Notes
Recipe adapted from theroastedroot.net
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/roasty-toasty-cauliflower-soup/