Another delicious recipe from Elana’s Pantry! Seriously, the woman does no wrong! I know, I know…you’re thinking cauliflower soup? But it’s seriously delicious, perfect for these super chilly temps, and good for you!
It takes a little prep work, but it’s not too complicated. Next time I make it I plan to double it to make sure there’s plenty of leftovers!
Ingredients
- 1 large head of cauliflower
- 4 tbsp olive oil
- 1 tsp sea salt
- 1 large onion, diced
- 4 c chicken stock
Directions
- Halve or quarter your head of cauliflower & place in a 9×13 baking dish.
- Rub cauliflower with olive oil and sprinkle with sea salt.
- Add 1/2 cup of water to the dish and bake at 350 for 45 mins to an hour or until the knife cuts easily though the core.
- Cool and coarsely chop.
- Heat 2 tbsp of oil in a saucepan over medium heat.
- Add onion & cook until soft and translucent (15 mins).
- Add cauliflower & chicken stock.
- Simmer until cauliflower is very soft (10 mins).
- Puree small batches in a food processor until smooth.
- Transfer back to pot & bring to a simmer & serve!
So tasty! Hope you enjoy!
