This cauliflower soup is a savory bowl of delicious flavor that is perfect to warm your soul. The key to making this soup so flavorful comes from roasting the cauliflower and garlic and caramelizing the onion. It gives the soup a creamy, garlicky and slightly nutty flavor.
This is a great vegetarian, gluten-free and low-carb soup that is full of nutritious goodness. It is quite filling so can be a meal in itself, or it can be served as an appetizer or with a side salad.
Ingredients:
2 heads of cauliflower, roasted
6-8 cloves of garlic, roasted
1/2 white onion, chopped
3 cups vegetable broth
1 can unsweetened coconut milk
3/4 cup shredded Parmagiano
1 tbsp honey
1 tsp sherry vinegar
1/4 tsp nutmeg
2 tbsp butter
3 tbsp olive oil
2 tsp salt
Pepper to taste
Thyme and sliced almonds for garnish
Directions:
Preheat oven to 425ºF.
Chop up cauliflower and place florets on a baking tray, drizzle with olive oil and roast for 35-40 minutes.
Cut off the top of the head of garlic, place on a small baking tray, drizzle with olive oil and roast for 20-25 minutes. Watch carefully so garlic does not burn.
Heat 2 tbsp olive oil in a Dutch oven on medium heat. Sauté the onion until carmalized, about 8-10 minutes.
Add roasted cauliflower, garlic, onions and vegetable broth to a blender and purée until smooth. This may need to be done in batches.
Add cauliflower purée back to the Dutch oven pot and simmer on low-medium heat.
Add coconut milk, butter, Parmagiano cheese, honey, vinegar, nutmeg, salt and pepper. Stir to incorporate and melt the butter and cheese.
Garnish with some roasted cauliflower, pepper, thyme and sliced almonds and enjoy!
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