Creamy Roasted Cauliflower (Printable Version)
Creamy cauliflower blended with roasted garlic and herbs for a warm, comforting bowl.
# Everything You’ll Need:
→ Vegetables
01 -
1 large head cauliflower, cut into florets
02 -
1 medium onion, chopped
03 -
4 cloves garlic, minced
→ Liquids & Broth
04 -
4 cups vegetable broth
05 -
1/2 cup heavy cream (optional)
→ Oils & Fats
06 -
2 tablespoons olive oil
→ Herbs & Spices
07 -
1 teaspoon dried thyme
08 -
Salt and black pepper, to taste
→ Garnish
09 -
Fresh chives, chopped
# Steps to Cook:
01 -
Set the oven temperature to 425°F.
02 -
Arrange cauliflower florets on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25 to 30 minutes until tender and golden brown.
03 -
Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 to 7 minutes.
04 -
Stir in minced garlic and dried thyme, cooking for 1 to 2 minutes until fragrant.
05 -
Add the roasted cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 -
Use an immersion blender to puree the soup until creamy. For added richness, blend in heavy cream if desired.
07 -
Adjust seasoning with salt and pepper to taste. Serve hot, garnished with chopped fresh chives.
# Extra Suggestions:
01 -
To create a vegan version, omit the heavy cream. Store leftovers refrigerated up to three days and reheat gently.