Paleo Whole30 French Onion Soup with Cauliflower Toasts
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Learn more →Ingredients
4 servings
For the cauliflower toasts
- 1 large head cauliflower (about 2 lb), cut into 4 thick steaks (about ¾ inch each)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the soup
- 3 tbsp ghee
- 3 lb yellow onions (about 5 medium), halved and thinly sliced
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp apple cider vinegar
- 6 cups beef bone broth
- 1 tbsp coconut aminos
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the cauliflower steaks on a rimmed baking sheet in a single layer. Brush both sides with the 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Roast the cauliflower steaks for 20 minutes, then flip carefully with a wide spatula and roast for another 15–20 minutes, until deep golden-brown on both sides and tender when pierced with a knife. Remove from the oven and set aside. Reduce the oven temperature to 375°F (190°C).
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