Roasted Cauliflower Soup

Recipe View Preheat oven to 400°F (200°C). (5 minutes)

Recipe View In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. (5 minutes)

Recipe View Spread the cauliflower in a single layer on a large baking sheet. (2 minutes)

Recipe View Roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through. (30 minutes)

Recipe View While the cauliflower roasts, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. (10 minutes)

Recipe View Add the roasted cauliflower to the pot with the onion and garlic. Pour in the water or vegetable broth and bring to a simmer. (5 minutes)

Recipe View Reduce heat and simmer for 15 minutes to allow the flavors to meld. (15 minutes)

Recipe View Carefully transfer the soup to a blender or use an immersion blender to purée until smooth and creamy. (5 minutes)

Recipe View Season with additional salt and pepper to taste. (2 minutes)