Roasted Cauliflower Soup

INGREDIENTS

  • 1 large head of cauliflower

  • 1 white or yellow onion

  • 3-4 garlic cloves, unpeeled

  • 2 tablespoons avocado oil, or olive oil

  • 1 teaspoons cumin

  • 1/2 teaspoons coriander

  • salt and pepper, to taste

  • 4 cups vegetable broth, or more for a thinner consistency

Garnish

  • roasted cauliflower florets

  • toasted almond slices

  • thyme

INSTRUCTIONS

  • Preheat your oven to 425F (220C).

  • Use a large knife to cut the cauliflower head in half through the stem, then quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.

  • Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt and pepper.

  • Use your hands to mix everything together on the baking tray.

  • Slice the onion in half, leaving on the outer skin. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.

  • Use a knife to slice one end off the unpeeled garlic cloves. This just makes it easier to squish them out after they've baked. Lay them on a piece of aluminum foil, drizzle with a little oil and wrap them in the foil.

  • Place the baking sheet in the oven and roast for 30-35 minutes, or until the edges of the cauliflower florets start to turn golden.

  • Save a few of the prettiest florets for garnish. Then transfer the remaining cauliflower to a high-powered blender. Remove the outer skin of the onion and the garlic cloves and add to the blender as well.

  • Pour the vegetable broth into the blender. Blend on high for one minute. If you'd like a thinner consistency, just add more broth or water.

  • To serve, add the roasted cauliflower soup to a bowl and top a couple roasted cauliflower florets, toasted almond slices and fresh thyme.

Recipe from downshiftology