Roasted Cauliflower Soup

Cauliflower Soup
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
  1. 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.
  2. Place roasted florets, shallots, and all other ingredients in a large saucepan.
  3. Bring to a boil, cover, and allow to simmer for 35-45 minutes. Add water to thin out mixture.
  4. Remove the bay leaf. If desired, puree soup in high-speed blender for smooth texture.
  5. Season with more salt and pepper if needed.
  6. Enjoy!
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