Roasted Cauliflower and Garlic Soup Recipe

Cauliflower is a versatile vegetable that can be enjoyed in many different ways. One of our favorite ways to prepare cauliflower is by roasting it. Roasting brings out the cauliflower's natural sweetness and caramelizes the edges, creating a delicious depth of flavor.
In this recipe, we combine roasted cauliflower with garlic, vegetable broth, and a touch of cream to create a smooth and flavorful soup. The soup is easy to make and can be ready in under an hour. It's a great option for a quick and easy weeknight meal, or for a cozy weekend lunch.
This soup is also naturally vegetarian and gluten-free.

Ingredients

• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves garlic
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or regular milk)
• 1/4 cup grated Parmesan cheese
• Fresh herbs, for garnish (optional)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil, salt, and pepper. Spread the cauliflower in a single layer on the prepared baking sheet.
3. Roast the cauliflower for 20-25 minutes, or until tender and golden brown.
4. While the cauliflower is roasting, add the garlic cloves to a small piece of aluminum foil. Bring up the sides of the foil to create a small pouch. Roast the garlic cloves alongside the cauliflower for the last 10 minutes of roasting time.
5. Once the cauliflower and garlic are roasted, transfer them to a large pot or Dutch oven. Add the vegetable broth and bring to a boil.
6. Reduce heat and simmer for 10 minutes, or until the cauliflower is very tender.
7. Using an immersion blender or a blender in batches, puree the soup until smooth.
8. Stir in the almond milk (or regular milk) and Parmesan cheese. Heat through until the cheese is melted.
9. Season the soup with additional salt and pepper to taste.
10. Serve the soup hot, garnished with fresh herbs (optional).