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.

HOW TO MAKE ROASTED CAULIFLOWER SOUP

1. Prep the cauliflower. Preheat your oven to 425 degrees Fahrenheit and place your sliced cauliflower florets onto a baking sheet. Drizzle avocado oil, along with cumin, coriander, salt and pepper. Mix thoroughly with your hands to make sure all the florets absorb the flavors.

2. Prep the onions. Slice your onions in half, rub oil on the cut side, and place them flat down on the baking sheet alongside the cauliflowers.

3. Roast the cauliflower and onions. Place the baking sheet into the oven for about 30-35 minutes, or until the edges of the cauliflower become a nice golden brown.

4. Transfer the ingredients into a blender. Add the cauliflower, onions, garlic and vegetable broth. Make sure to remove the outer skin of the onions and garlic cloves.

5. Blend on high for one minute. If you find that the soup is too thick, you can add more vegetable broth or water.

6. Garnish the soup with leftover roasted florets, toasted nuts, fresh thyme. Maybe go for some bacon, large roasted cauli pieces, grated cheese, and diced green onions. Or if you’re looking for a light, delicate taste, you can add freshly chopped parsley, chives, and toasted hazelnuts.