How to make it
Cut cauliflower into florets. Place into large bowl of lightly salted water and allow to sit for 20 minutes to brine.
Drain and spread florets on a cookie sheet lined with parchment paper.
Spray with non-stick or toss in light olive oil.
Preheat oven to broil and set rack at top of oven.
Broil until browned (20-30 minutes).
Place a medium pot on the stove over medium heat. Roughly dice onion and garlic.
Place in pot with a ~1-2 Tbsps olive oil.
Cook over medium heat until onions are translucent and fragrant.
Add in roasted cauliflower, vegetable broth, rosemary, thyme, salt and pepper.
Cook on simmer until tender - this will take approximately 30 minutes.
Place in high speed blender (such as a vitamix) and blend on low for 30 seconds. Gradually increase speed. Blend on high for 2-3 minutes scraping sides as needed. If mixture is too thick, add up to 1/2 of a cup more water or vegetable broth.
Top with fresh greens, cracked pepper, or toasted pumpkin seeds and enjoy.
What you’ll Need
1 large head cauliflower
2 small onions
3-4 cloves of garlic, minced
1 - 2 Tbsps olive oil
3.5 Cups vegetable broth
1/2 tbsp dried thyme
1/2 of a sprig of fresh rosemary
salt to taste
pepper to taste
