Ingredients
- 3 tbsp grass-fed butter or coconut oil, if vegan
- 1/2 large yellow onion thinly sliced
- 6 garlic cloves minced
- 1 head of cauliflower washed and cut into florets
- 32 ounces vegetable broth
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons grass-fed butter or nutritional yeast, if vegan
- 1-2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 5 slices of bacon diced and cooked, for garnish (omit for vegan)
- sea salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add cauliflower florets with half of the butter/oil to the baking sheet. Toss well until the florets have all been lightly coated. Season lightly with sea salt. Bake at 425 degrees for 25-30 minutes, until the florets are fork tender and browning. Be sure to flip and toss them about halfway through the cook time.
- Once the cauliflower has about 5-7 minutes left of cook time, warm a small stock pot or Dutch oven over medium heat with the rest of the butter/oil for 1 minute.
- Add onions and a pinch of sea salt. Sauté for 5-7 minutes until soft and almost translucent. Add garlic and sauté for 30 seconds to 1 minute, until fragrant but stirring frequently.
- Add broth, roasted cauliflower florets, and fresh herbs to the pot. Increase the heat to medium high until the mixture reaches a hard simmer. Reduce the heat to low so the soup is now gently simmering.
- Cook, stirring frequently, so the flavors all begin to marry together for about 15 minutes.
- Transfer the soup mixture into a blender and blend until creamy and smooth.
- Add butter, lemon juice, and spices and blend once more. Taste and add more salt if necessary.
- Garnish with bacon (omit for vegan) and fresh parsley.