Cauliflower Rosted Garlic Soup

 

 I was trying very hard to make this one pretty, so I bought purple cauliflower. Well, the cauliflower didn’t stay purple and the soup didn’t turn out all that pretty but at least it was very tasty.

Note to self: Next time just buy the cheap, plain, white cauliflower and invest some money in prettier bowl

Ingredients:

Olive oil

1 cauliflower head, cut into 2 inch pieces

1 medium onion, chopped

2 heads of garlic

5 cups of broth (vegetable, chicken or bone)

1/2 tbsp of dried thyme

Salt and pepper to taste

 

Preparation:

 

• Preheat the oven to 400 Fahrenheit
• Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
• Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the top of the cloves.
• Drizzle some olive oil on the exposed side of the cloves.
• Wrap in a parchment paper and then in aluminum foil.
• Place in a baking pan, cut side up and bake for 30 to 35 minutes or until garlic feels soft when pressed.
• In a large saucepan  sauté the onions in olive oil until tender, add the rest of the ingredients, except the garlic and cook until cauliflower is soft.
• Remove from heat and add garlic.
• Using an immersion blender or a regular blended, combine ingredients until a creamy soup is formed

 

Tip: I bet this would taste good with a little bit of bacon… but so would everything else