Cauliflower Soup
- 1 large head cauliflower, cut into florets
- 4 garlic cloves, minced
- 3 shallots, sliced
- 2 cans coconut milk or heavy cream
- 1 bay leaf
- 1 tsp. dried thyme
- Sea salt and pepper to taste
- Olive oil
- Place florets and shallots on baking sheet and drizzle with olive oil and salt and pepper. Roast at 400° F for about 30 minutes or until golden.
- Place roasted florets, shallots, and all other ingredients in a large saucepan.
- Bring to a boil, cover, and allow to simmer for 35-45 minutes. Add water to thin out mixture.
- Remove the bay leaf. If desired, puree soup in high-speed blender for smooth texture.
- Season with more salt and pepper if needed.
- Enjoy!
