‘Tis the season for delicious heart-warming soups. This delicious cauliflower soup will have you going back for seconds!
- 1 head cauliflower, cut into small florets
- 3 roasted garlic cloves
- 2 Tbsp. extra virgin olive oil
- ¼ tsp. nutmeg
- 1 ½ tsp .sea salt
- ½ tsp ground black pepper
- 1 Tbsp. coconut oil or butter
- 1 onion, finely chopped
- 3 Tbsp. flour
- 14 oz.broth of your choice
- 1 cup milk of your choice
- 1 Tbsp. sherry
recipe by STIR Cooking School
Preheat oven to 450 degrees.
Place cauliflower and garlic cloves in skin on sheet pan and drizzle with oil.
Season with nutmeg, salt and pepper, toss to coat.
Roast 30-40 minutes,tossing every 10 minutes, until golden brown and tender.
Melt butter or coconut oil in large sauce pan and add chopped onion, cook 8-10 minutes until brown.
Sprinkle flour over the onions,stir to coat.Slowly add broth and milk to the pan while stirring. Whisk until flour dissolves. Bring to a boil until thickened then reduce to low.
Add the cauliflower and squeeze the garlic from skin into pan.
Mix to stir and blend to desired texture.
Top with truffle or chili oil and chopped parsley!
STIR Cooking School