Roasted Cauliflower and Garlic Soup

  • 1 large cauliflower (cut into chunks, about 8 cups)
  • 1 medium yellow onion (sliced)
  • 1 bulb garlic (with the top sliced off)
  • 3 cups vegetable broth (or chicken stock)
  • 3 Tablespoons olive oil, divided (plus more for garnish)
  • sea salt and black pepper (to taste)
  • 1/4 teaspoon cayenne pepper
  • 1 Tablespoon dried thyme
  1. Preheat oven to 425 degrees.
  2. Place the cauliflower chunks and onion slices on a baking sheet.
  3. Drizzle on 2 Tablespoons of olive oil and season with salt and pepper. Toss to evenly coat.
  4. Place the garlic bulb on a piece of foil, drizzle with oil, season with salt and pepper, and place on the baking sheet.

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