Sort ingredients
pitperc80skid
QR Code
Listen
Pdf
Preheat oven to 400°F (200°C).
Cut the cauliflower into florets and spread them on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast the cauliflower for 25-30 minutes, until tender and lightly browned.
In a large pot, sauté the onion and garlic in a bit of olive oil until softened, about 5 minutes.
Add the roasted cauliflower, vegetable broth, and almond milk to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
Use an immersion blender to puree the soup until smooth and creamy.
Taste and adjust seasoning as needed.