Roasty Toasty Cauliflower Soup
Prep time
Cook time
Total time
Author: Lauren Venosta
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
- 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.
- 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.
- Meanwhile, saute chopped onion in 2 Tbsp grapeseed oil until caramelized.
- Put all ingredients into blender and blend until creamy. Season soup to taste.
- Top soup with a dash of Frank's Red Hot Sauce and fresh ground pepper. Serve hot!
Notes
Recipe adapted from theroastedroot.net
With joy and health,
