Roasted Cauliflower soup

1 head cauliflower, broken/cut into chunks, stem and florets

½ onion cut into small chunks

5 large cloves garlic unpeeled

olive oil, salt, ground black pepper

6 cups veggie or vegan chicken boullion (better than boullion)

dried thyme leaves, maybe 1 teaspoon

dried rosemary, crushed into smaller pieces, maybe ½ teaspoon

Preheat oven to 425 degrees
Toss cauliflower and onion with olive oil, salt and pepper. Spread out on parchment lined baking sheet.
Place garlic in foil, drizzle with olive oil and wrap tightly. Place on baking sheet.
Roast for 12 minutes, stir, then roast 13 additional minutes.
Warm broth with herbs in large pot on medium heat.
Add roasted veggies, and squeeze the garlic into the broth. Cover and simmer until cauliflower is soft enough to blend with immersion blender, maybe 15-20 minutes? Blend as much as you'd like. We like it a little chunky.
Top with shredded Violife parm for some more bettah!

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m