Directions
- 1Rinse the cauliflower, then pat it dry.
- 2Chop the cauliflower into rough chunks and add it to a baking sheet lined with parchment paper.
- 3Add crushed garlic with the peel on, chopped onion, fresh thyme leaves, and a drizzle of extra virgin olive oil.
- 4Season with salt and black pepper.
- 5Toss the veggies with your hands, then spread them on the baking tray on a single layer.
- 6Bake in a preheated oven for about 30 minutes, or until golden brown on top.
- 7In the meantime, pierce a potato with a fork and microwave it with the skin on for about 5 to 10 minutes or until soft.
- 8Add the roasted cauliflower into a high-speed blender or use an immersion blender.
- 9Add the roasted garlic without the peel, the peeled potato, grated nutmeg if you like, and vegetable broth.
- 10Blend for a couple of minutes until you reach your desired consistency and texture.
- 11Serve the soup directly from the blender jar, or warm it up in a Dutch oven if serving later.
- 12Add it to a bowl, add homemade croutons, a tiny bit of parsley, a pinch of Parmesan, and a drizzle of good quality extra virgin olive oil.
Ingredients
- 1 cauliflower
- garlic crushed with peel on
- 1 chopped onion
- fresh thyme leaves
- drizzle extra virgin olive oil
- salt
- black pepper
- 1 potato
- grated nutmeg
- vegetable broth
- homemade croutons
- tiny bit parsley
- pinch Parmesan
- drizzle good quality extra virgin olive oil
Equipment
baking sheetparchment paperovenforkmicrowavehigh-speed blenderimmersion blenderDutch ovenbowl
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