Ingredients
Scale
- 1 large head cauliflower (chopped into florets)
- 1 whole head garlic (roasted)
- 1 medium onion (diced)
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- for garnish fresh parsley
Instructions
- Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until golden brown and soft.
- Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.
- Add the cauliflower florets to the pot and stir to combine. Cook for another 5 minutes, allowing the cauliflower to soften slightly.
- Once the garlic is roasted, squeeze the cloves out of their skins and add them to the pot. Pour in the vegetable broth and bring to a simmer. Cook for about 15 minutes, or until the cauliflower is tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
- Return the soup to the pot, stir in the heavy cream, and season with salt and pepper. Heat on low just until warmed through.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 40