Roasted Cauliflower Soup (Dairy Free Option)
Ingredients
- 12 cups cauliflower florets (approx 3 small heads of cauliflower)
- 4 shallots, peeled and quartered
- 2 cloves garlic cloves, peeled
- 2-3 Tablespoons olive oil
- Sea salt and freshly ground pepper
- 4 cups chicken or veggie broth, divided
- 2 cups milk or half and half. For dairy free: plain almond milk, or coconut cream
Optional Garnishes:
- chopped parsley, roasted pine nuts, sliced mushrooms
Instructions
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Preheat oven to 450 and place oven rack in center position.
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Cut cauliflower into florets and slice shallots.
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Place florets, shallots and garlic gloves on parchment paper, drizzle with olive oil, toss making sure everything is covered in oil
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Generously sprinkle with sea salt and pepper. Toss again.
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Place in oven and roast for 30 minutes (or until golden), turning with spatula every ten minutes. Remove from oven.
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Reserve two cups of cauliflower for later. You may need to do this next part in two batches of your blender is small: Place the remaining cauliflower, garlic and shallots into a blender.Add 3 cups of broth to blender (reserve the last cup for later)
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Blend until smooth. Pour into a stock pot and place on medium heat.
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Add milk, half and half or non dairy milk to pot. If using almond milk you may need less than recipe calls for as almond milk is somewhat thin. Whisk until smooth while continuing to heat.
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If needed, thin with remaining broth and add more sea salt or pepper.
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Chop reserved cauliflower. When hot, spoon soup into bowls, add remaining chopped cauliflower florets to top the soup, garnish as desired (see suggestions above)
