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Cold spells call for hearty soups, and this creamy, gluten-free creation certainly fits the bill. The roasting process brings out a nutty depth of flavor from the cauliflower, while added butter makes for an irresistibly smooth texture. The result is rich in fiber and antioxidants — the perfect bowl of goodness to keep you healthy and warm all winter long.
1 large head cauliflower, separated into small florets
3 tablespoons extra-virgin olive oil, divided
1 tsp salt
2 tsp fresh thyme
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons unsalted butter
1 ½ tbsp fresh lemon juice
¼ teaspoon nutmeg
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper for easy cleanup.
Lightly and evenly coat the cauliflower with 2 tablespoons of olive oil. Place the cauliflower in a single layer on the baking sheet, and sprinkle with salt. Bake until cauliflower is tender and caramelized on the edges, 25 to 35 minutes, turning halfway.
Meanwhile, heat the remaining olive oil in a large pot set to medium heat. Add onion, thyme, and ¼ teaspoon salt. Cook, stirring occasionally, for 5 minutes, or until the onion has softened.
Add in garlic and cook until fragrant, about 30 seconds. Add the broth in one cup at a time, stirring between additions.
Transfer roasted cauliflower to the pot, and increase the heat to medium-high. Bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes.
Remove the pot from the heat and let it cool for 3-4 minutes. Working in batches, blend the soup until smooth.
Add the butter, lemon juice, and nutmeg and blend again. Add additional salt, as needed. Serve warm or freeze for later meals!