Velvety. Delicious. Veg.
GF. V. SF. NF.
1 head cauliflower
1 bulb garlic
1 onion (red, sweet, whatever)
1 1/2 cups veggie broth (I use Better than Bouillon - No Chicken Base)
Olive oil to drizzle or spray
Optional 1 Tbsp dairy free butter (or real butter if dairy doesn’t bug your guts) for ultimate smoothness
Salt & pep to taste
First we roast:
Preheat oven to 400°F
With a sharp knife, cut the top 1/4 off the bulb of garlic, exposing each clove of garlic
Drizzle or spray exposed garlic with a little olive oil
Wrap tightly with foil
Set in the corner of a big foil lined sheet pan
Cut the onion in quarters, removing skin
Add them to your sheet pan, and drizzle with olive oil
Wash & cut the cauliflower into florets, just so they are roughly the same size
Place on your sheet pan, and drizzle with a little olive oil
Toss the sheet pan with the garlic, onion, and cauli in the oven for about 45 minutes, or until you can easily stick a fork in the cauliflower and your garlic is golden brown
Now we blend:
To a blender or food processor add the broth, onions, and cauliflower
Unwrap the garlic and carefully remove from the foil
Take a napkin or kitchen towel and create a barrier between your hand and the root of the garlic
Squeeze the bulb over your blender, forcing out each clove - this should be almost a paste consistency
Add in a few cranks of S&P
Toss in a tablespoon of butter, or omit if you’re trying to watch the fat - BUTT! It will give you a super creamy mouth feel
Blend until super smooth, tasting and tweaking until tasty
Pour into a bowl & garnish! I love to drizzle a little extra olive oil over the top and add a few extra cranks of black pep
Adjust the amount of broth to make a great sauce or even a mash!
Hate cauliflower? Don't want your house to smell like farts? That's fine. try it with squash, parsnips, potatoes, really any hard veggie. Seriously tasty.
Rough Cutt - S/T
Paul Shortino has a voice so silky smooth, yummy, and satisfying. Just like this got dang soup.