Eosinophilic Esophagitis Friendly Roasted Cauliflower & Garlic Soup
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 head garlic
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, roughly chopped
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ¼ tsp black pepper
- 4 cups chicken broth
- 1 tsp salt, plus more to taste
- 1–2 tbsp fresh lemon juice
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Slice the top quarter off the head of garlic to expose the cloves, drizzle with 1 tsp of the olive oil, and wrap tightly in foil. Spread the cauliflower florets on a large rimmed baking sheet, toss with 2 tbsp of the olive oil and the salt, and arrange in a single layer. Nestle the foil-wrapped garlic on the same baking sheet.
- 2
Roast until the cauliflower is deeply golden at the edges and tender when pierced with a fork, 30–35 minutes, flipping the florets once halfway through. The garlic is done when the cloves feel completely soft when pressed through the foil. Remove from the oven and let the garlic cool for 5 minutes, then squeeze the softened cloves out of their skins.
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