master

Avocado Pesto

Roasted Cauliflower Soup with Garlic

cauliflower head

garlic head

extra virgin olive oil

carrot

celery stalk

small yellow onion

smoked paprika

vegetable broth

low-fat coconut milk

parmesan cheese

Oven

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 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.

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

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

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

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.

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

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