Roasted Cauliflower Soup
Makes 4 servings
1 large head cauliflower, cut into florets
1 onion, cubed
5 fresh thyme sprigs
1 head of garlic, top sliced off to expose the cloves
salt and pepper
2 cups chicken stock (or vegetable stock)
1/2 cup canned coconut milk
Salt and pepper to taste
Preheat the oven to 425°F.
On a large baking sheet, add the cauliflower, onion, thyme sprigs, and the head of garlic. Drizzle with olive oil and sprinkle with salt and pepper and toss to combine.
Roast for 25-30 minutes, or until the cauliflower is tender and slightly caramelized.
Meanwhile, in a medium saucepan, bring the chicken or vegetable stock to a simmer over medium heat.
Once the roasted vegetables are done, transfer them to the saucepan with the simmering stock. Squeeze the roasted garlic cloves out of their skins into the saucepan.
Using an immersion blender, puree the mixture until smooth directly in the saucepan. You can also use a blender to get a smoother consistency. Remove the center of the blender lid to allow steam to escape.
Adjust the consistency with more stock or for more creaminess, add coconut milk. Season with additional salt and pepper to taste.
Garnish with a drizzle of olive oil, a few thyme leaves, and freshly ground black pepper. Enjoy!