Roasted Cauliflower Soup
Easy and delicious, low-carb, no-dairy, cauliflower soup. Hit that thing with some hot sauce, if you like.
Ingredients
1 medium head cauliflower, cut into florets
3 tablespoons extra-virgin olive oil, divided
1 small onion, diced
2 cloves garlic, sliced, or more to taste
4 cups chicken broth
1 sprig fresh rosemary, leaves removed and chopped
salt and ground black pepper to taste
¼ cup raw cashews
1 tablespoon tahini
¼ avocado
Directions
Step 1
Place cauliflower florets into a bowl of lightly salted water and soak for 20 minutes.
Step 2
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 3
Broil in the preheated oven until brown on top, 20 to 30 minutes.
Step 4
Meanwhile, heat remaining oil in a soup pot over medium-high heat. Saute onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add broth, rosemary, salt, and pepper. Let simmer until cauliflower is ready.
Step 5
Stir cauliflower into the broth with cashews and tahini. Bring to a boil; reduce heat and let simmer for 10 to 15 minutes. Let cool for 5 minutes. Add avocado and blend using an immersion blender. Serve.