Roasted Cauliflower Soup
Roasting cauliflower until the edges brown brings out this nutty sweetness you'd never get from boiling. Leaving the skin on the onions while roasting keeps them from burning and adds deeper flavor to the final soup.
Ingredients
- 2 medium heads of cauliflower
- 2 medium yellow onions
- 5 cloves garlic unpeeled
- 3 tbsp avocado oil
- 1.5 tsp cumin
- 1 tsp coriander
- 2 tsp Diamond Crystal kosher salt
- 1/2 tsp black pepper
- 5 cups vegetable broth
Instructions
- Preheat oven to 425F.
- Cut cauliflower into florets and spread on baking sheet with oil, cumin, coriander, salt, and pepper.
- Halve onions, rub with oil, place cut-side down on sheet.
- Wrap garlic cloves in foil with oil, place on sheet.
- Roast everything 30-35 minutes until cauliflower edges are golden brown.
- Reserve few cauliflower florets for garnish.
- Transfer remaining cauliflower to blender.
- Peel roasted onions and garlic, add to blender.
- Add vegetable broth and blend until smooth.
Notes
Adjust consistency with additional broth if needed.