Thursday, February 1, 2018

Roasted Cauliflower Soup

Yield: 2 servings

1 medium cauliflower, cut into large florets
4 cloves garlic, whole and unpeeled
2 tbsp butter (or olive oil or coconut oil), melted
1/4 tsp ground ginger
1/4 tsp turmeric
salt and pepper
2 cups chicken broth (or vegetable broth), warmed

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Place the cauliflower and garlic onto prepared tray.
3. Pour butter over, and sprinkle with ginger, turmeric, and salt and pepper. Toss to coat.
4. Bake for about 30 minutes, or until browned on the edges, turning halfway through.
5. Squeeze garlic out of their skins and transfer to a blender, along with the cauliflower and warmed broth. Blend until smooth. Adjust seasoning as necessary.

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