Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients:
- 1 head of cauliflower, chopped into small florets
- 4 garlic cloves, peeled and chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup unsweetened almond milk or other dairy-free milk
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Directions:
1 Preheat oven to 400¡F (200¡C).
2 In a large bowl, toss the cauliflower florets and chopped garlic with olive oil, salt, and pepper.
3 Spread the cauliflower mixture onto a baking sheet and roast for 20-25 minutes, or until the cauliflower is tender and lightly browned.
4 In a large pot, saut the onion over medium heat until it becomes soft and translucent.
5 Add the roasted cauliflower and garlic to the pot, and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
6 Use an immersion blender to blend the soup until it’s smooth and creamy.
7 Stir in the almond milk and thyme, and season with salt and pepper to taste.
8 Serve hot and enjoy!
