Updated to be how I make it
Ingredients
- 1 head cauliflower chopped into florets
- 1 head garlic
- 3 tbsp extra virgin olive oil divided
- 1 carrot peeled and diced
- 1 stalk celery diced
- 1 small yellow onion diced
- 1 tsp smoked paprika
- 4 c vegetable broth
- 1 can coconut milk
Instructions
Preheat oven to 400 degrees F.
Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil.
Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
Bake the cauliflower and garlic for 30 minutes.
Heat remaining olive oil in a large pot over medium-high heat. Add onions. Cook until translucent (a few minutes).
Add carrots and celery. Cook for a few minutes. Add paprika and salt.
Add vegetable broth, and bring to a boil.
Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)
Bring to a boil, reduce heat and simmer for 10-15 minutes.
Remove from heat and puree until smooth with an immersion blender.
Add coconut milk. Bring to a boil, reduce heat and simmer for 2-3 minutes.