Cauliflower is an incredibly versatile vegetable. If you haven't roasted it in the oven, you are missing out on a delicious savory side. This recipe allows you to take your roasted cauliflower one step further by blending it into a velvety soup.
What you need
1 Large Cauliflower, cut into florets
1 Red Onion, chopped
6 Cloves Garlic, peeled and chopped
3 Tbsp Camelina Oil or Ghee
4 Cups Anything Stock
2 Tbsp Apple Cider Vinegar
2 Sprigs Thyme, stripped and chopped
1 Tbsp Salt
3 Tbsp Butter
How to make it
Preheat oven to 400F°.
Gather Tools and Prep Ingredients as indicated.
Toss Cauliflower, Camelina Oil, and 1 tsp Salt, then roast on Parchment Paper lined Sheet Tray.
In a large Pot, heat remaining Oil until shimmering and sweat Onions.
Add Garlic, Thyme, and remaining Salt, then cook until fragrant and add Stock.
Once Cauliflower is GBD (Golden Brown Delicious), add to Pot and cook for 5 at a simmer.
Blend until smooth with an Immersion Blender, adding butter during blending.
Season with Vinegar and more Salt if necessary.