- 8 cups of cauliflower floretscut into 1-2 inch pieces
- 1 head of garlic
- 3 tablespoons olive
- 1 onion chopped coarsely
- 1 carrot peeled and chopped coarsely
- 1 rib of celery chopped coarsely
- 2 teaspoons thyme fresh or dried
- 4 cups stock (I used chicken and vegetable stock)
- 1 teaspoon salt
- 1 cup milk (can use unsweetened almond milk for vegan recipe)
- fresh pepper
Preheat oven 425
Cut the cauliflower into smaller pieces. Toss with olive oil. Roast in oven for 20-30 minutes.
Cut 1/4 inch top off head of garlic, coat that with oil, wrap in tinfoil and bake for 45 minutes. Remove and let it cool. (I added my garlic to the cauliflower pan and just left it in the oven for a bit longer when the cauliflower was done.)
Head olive oil over medium heat in large saucepan. Add onion and cook until soft and translucent.
Add carrot, celery, thyme, stock and salt. Bring to boil. Reduce heat and simmer.
Add roasted cauliflower and simmer for about 20 minutes or until soft.
Add cooled garlic by squeezing it out. It should ooze out very easily like toothpaste. :]
Use your immersion blender and blend until smooth. Add milk and salt to taste.
I kept this for over a week and just heated it up whenever I was hungry. It reheats well.
You could add cheese to it, if you wish. And I am thinking of adding some Indian flare to the cauliflower the next time I roast it. We’ll see!
More to come.