Roasted Cauliflower Soup with Garlic

•Avocado Pesto
Oven: 400ºF

Ingredients

  • 1 cauliflower head
  • 1 garlic head
  • 3 tbsp extra virgin olive oil
  • 1 carrot
  • 1 celery stalk
  • 1 small yellow onion
  • 2 tsp smoked paprika
  • 1 vegetable broth
  • 1 low-fat coconut milk
  • parmesan cheese

Instructions

1

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.

2

Toss cauliflower florets with 2 T olive oil, salt and pepper to taste. Spread the florets in a single layer on a baking sheet with the garlic in the center.

3

Bake cauliflower and garlic in 400º oven for 30 minutes.

4

Meanwhile, heat remaining olive oil in a large pot over medium-high heat. Add onions and cook until translucent (a few minutes).

5

Add carrots and celery, paprika, and salt. Cook a few minutes.

6

Add vegetable broth and bring to a boil.

7

Add rosted cauliflower and garlic to the pot (squeeze the garlic cloves out of their skin). Bring to a boil, reduce heat, and simmer for 10-15 minutes.

8

Remove from heat and puree until smooth with an immersion blender.

9

Add coconut milk and bring to a boil, reduce heat, and simmer for 2-3 minutes.

10

Stir in parmesan to taste and serve.