- 1 head cauliflower
- 1 whole head of garlic
- Olive oil
- 4 cups vegetable stock or water (can use 2 cups whole milk for creamier consistency)
- 1 to 1 & 1/2 tsp. sea salt
- 2 tbsp. grass-fed butter
- Black pepper
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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
Some recipes and articles on this site may contain affiliate links to products we trust and love. The money received helps keep this website and all of its healthful and delicious content FREE to the public.