I was trying very hard to make this one pretty, so I bought purple cauliflower. Well, the cauliflower didn’t stay purple and the soup didn’t turn out all that pretty but at least it was very tasty.
Note to self: Next time just buy the cheap, plain, white cauliflower and invest some money in prettier bowl
Ingredients:
Olive oil
1 cauliflower head, cut into 2 inch pieces
1 medium onion, chopped
2 heads of garlic
5 cups of broth (vegetable, chicken or bone)
1/2 tbsp of dried thyme
Salt and pepper to taste
Preparation:
- Preheat the oven to 400 Fahrenheit
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
- Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the top of the cloves.
- Drizzle some olive oil on the exposed side of the cloves.
- Wrap in a parchment paper and then in aluminum foil.
- Place in a baking pan, cut side up and bake for 30 to 35 minutes or until garlic feels soft when pressed.
- In a large saucepan sauté the onions in olive oil until tender, add the rest of the ingredients, except the garlic and cook until cauliflower is soft.
- Remove from heat and add garlic.
- Using an immersion blender or a regular blended, combine ingredients until a creamy soup is formed
Tip: I bet this would taste good with a little bit of bacon… but so would everything else
Cauliflower Rosted Garlic Soup | Paleo Digest June 26, 2012 at 4:43 pm
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Becky Carlson July 2, 2012 at 5:21 pm
This soup is delicious! I roasted the cauliflower with the garlic in the oven and sauteed about a half onion with a stalk of diced celery. I used a little less than 4 cups of chicken broth because that was all that would fit in my blender. I didn’t have thyme so I added a little dry basil. The soup turned out great! Thank you for the recipe!