Roasted Cauliflower and Garlic Soup Recipes


1 Large head cauliflower (cut into chunks, about 8 cups)
1 Medium yellow onion (sliced)
1 bulb garlic (with the top sliced off)
3 Cups vegetable broth (or chicken stock)
3 Tablespoons olive oil, divided (plus additional for garnish)
sea salt and black pepper to taste
1/4 teaspoon cayenne pepper
1 Tablespoon dried thyme leaves

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