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Roasted Cauliflower Soup

 
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Feed: 4 People

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Work: 10 Minutes

 
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Total: 55 Minutes

 

INGREDIENTS:

  • 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

HOW TO:

  • 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.

STORAGE:

  • Store in airtight container in the refrigerator for up to 5 days.

BONUS!

  • Use some Cream in place of Butter.

  • Use different Herbs.