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Cauliflower and Garlic Soup

Dairy-free, Whole 30 and Paleo

Ingredients:

• 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
• add cashew milk to thin it

Directions:

1. Preheat oven to 425° F.
2. Line baking sheet with parchment paper.
3. Toss cauliflower and onions with 2 Tablespoons of oil. Season with salt and pepper. Place the on baking sheet.
4. Place the garlic bulb on a piece of foil, drizzle with oil, salt and pepper, and place on the baking sheet.
5. Bake 30 to 40 minutes.
6. Put cooked cauliflower and onion in a large pot.
7. Return the garlic to the oven. **Reserve a few small pieces of cauliflower for garnish**.
8. Add the broth, thyme, and cayenne pepper.
9. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
10. Blend cauliflower/onion mixture and garlic until smooth.
11. Test soup for seasoning. If soup is too thick, add cashew milk to thin it out.
12. Drizzle soup with olive oil and small pieces of roasted cauliflower.