⭐️ 2½ tbsp olive oil ⭐️ 1 head cauliflower ⭐️ 1 head garlic ⭐️ 1 tbsp butter, ghee, or olive oil ⭐️ 1 large vidalia onion, diced ⭐️ 1 large yukon gold potato, peeled and diced ⭐️ 1 tsp kosher salt ⭐️ ½ tsp ground pepper ⭐️ 4 c vegetable broth ⭐️ 1 sprig fresh thyme ⭐️ ¼ c toasted pine nuts
YOU'LL *LOVE* THIS HEARTY SOUP! ⭐️ FLAVOR: roasted cauliflower and garlic are a bold combo. ⭐️ HEALTHY: very nutritious and friendly for most diets. ⭐️ EASY: the oven does most of the work!
Trim a head of garlic, drizzle with olive oil, then wrap in foil.
Toss cauliflower with olive oil, then place on a baking sheet with garlic.
Roast at 400°F for 40-45 minutes until soft and caramelized.
Saute onion in butter, ghee, or olive oil until soft and slightly caramelized.
Add cauliflower, roasted garlic cloves, and diced potato.
Add enough broth to barely cover the vegetables, then season and add fresh thyme.
Simmer 20 minutes, or until the potatoes are very soft.
Puree with an immersion blender or in a stand blender in batches.
Garnish with toasted pine nuts, fresh thyme, and roasted florets.