Roasted Cauliflower Soup
Roasted Cauliflower Soup
1 large head cauliflower, trimmed and cut into florets
4 garlic cloves, peeled
2 tablespoons extra virgin olive oil, divided
½ teaspoon sea salt
Fresh cracked black pepper to taste
2 shallots, chopped
4 cups low-sodium vegetable broth
1/4 cup coconut milk
½ teaspoon sea salt
Fresh ground black pepper to taste
½ cup Marcona almonds or pine nuts (optional)
Preheat oven to 425◦. In large mixing bowl, toss cauliflower florets and garlic cloves with 2 tablespoons extra virgin olive oil, sea salt and pepper. Place the florets on parchment lined baking pan and bake for 25-30 minutes until soft and golden. Set aside 1/2 cup of cauliflower for garnish.
Heat remaining olive oil in a sauté pan over medium heat. Add shallots and sauté until starting to turn translucent.
Using blender or immersion blender, combine roasted cauliflower, roasted garlic, sautéed shallots, vegetable broth, ¼ cup coconut milk, sea salt and fresh cracked pepper to taste. Blend until smooth. Repeat until all blended. Heat in saucepan on stove top to serve. Garnish with roasted cauliflower bits and chopped nuts if desired.
