- 1 head cauliflower
- 1 whole head of garlic
- Olive oil
- 4 cups vegetable stock or water (can use 2 cups whole milk and 2 cups water for creamier consistency)
- 1 to 1 & 1/2 tsp. sea salt
- 2 tbsp. grass-fed butter
- Black pepper
Procedure
Preheat oven to 375.
Cut cauliflower into florets.
Cut off top of the entire head of garlic
Put cauliflower and garlic into a roasting pan.
Coat with olive oil and sea salt.
Roast, uncovered for 45 minutes. Remove from oven and set aside.
Add butter, veggie stock and 1 tsp. sea salt into a 4-6 quart pot.
Bring to a boil.
Add roasted cauliflower and roasted garlic (6-7 cloves) into the soup pot. The garlic cloves need to be squeezed out of the head.
Cook 3-5 minutes.
Remove vegetables with a slotted spoon and puree in a food processor or blender.
Remember to save some roasted cauliflower for garnish!
Add puree back into soup pot.
Adjust seasoning if needed.
Ladle into bowls and garnish with roasted cauliflower pieces.
