Roasted Garlic Cauliflower Soup
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 whole head garlic
- 3 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp fresh thyme leaves
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 1–2 tbsp fresh parsley, roughly chopped (optional)
- 1–2 tsp olive oil, for drizzling (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 1/2 tsp of the salt, and arrange in a single layer. Place the foil-wrapped garlic on the same baking sheet.
- 2
Roast for 30–35 minutes, turning the cauliflower once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork. The garlic is done when the cloves feel completely soft when pressed through the foil. Remove from the oven and set aside.
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