This has become one of my favorite soups to make, and the recipe comes straight from Elana’s Pantry (https://elanaspantry.com/)
Ingredients
- 1 large head cauliflower
- 4 tablespoons olive oil
- 1 teaspoon sea salt
- 1 large onion, diced
- 4 cups water or stock
Instructions
- Place whole head of cauliflower in a 9 x 13 inch baking dish
- Rub cauliflower with 2 tablespoons olive oil and sprinkle with sea salt
- Add 1/2 cup water to the dish
- Bake uncovered at 350 degrees for 1 1/2 hours, or until a knife cuts easily through core
- Remove cauliflower from oven and allow to cool
- Coarsely chop and set aside
- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat
- Add onion and cook until soft and translucent, about 15 minutes
- Add cauliflower and 4 cups water or stock
- Simmer until cauliflower is very soft, about 10 minutes
- In a blender or using an immersion blender (my choice), puree in small batches until smooth
- Transfer back to pot and bring to a simmer
- Serve warm
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