Roasted Cauliflower Soup
Feed: 4 People
Work: 10 Minutes
Total: 55 Minutes
1 Large Cauliflower, cut into florettes
1 Red Onion, chopped
6 Cloves Garlic, peeled and chopped
3 Tbsp Camelina Oil
4 Cups Anything Stock
2 Tbsp Apple Cider Vinegar
2 Sprigs Thyme, stripped and chopped
1 Tbsp Salt
3 Tbsp Butter
Preheat oven to 400F°.
Toss Cauliflower, Camelina Oil, and 1 tsp Salt, then roast on Parchment Paper lined Sheet Tray.
In a large Pot, heat remaining Oil until shimmering and sweat Onions.
Add Garlic, Thyme, and remaining Salt, then cook until fragrant and add Stock.
Once Cauliflower is GBD (Golden Brown Delicious), add to Pot and cook for 5 at a simmer.
Blend until smooth with an Immersion Blender, adding butter during blending.
Season with Vinegar and more Salt if necessary.
Store in airtight container in the refrigerator for up to 5 days.
Use some Cream in place of Butter.
Use different Herbs.