1 head of cauliflower, cut into 1" pieces or less
1 small head of garlic
3 Tbsp olive oil
Course sea salt and black pepper to taste
1 leek, thinly sliced
4 cups chicken stock
2 tsp chopped fresh thyme
Preheat oven to 400 degrees.
Put cauliflower pieces in a large bowl and drizzle with 2 Tbsp olive oil, salt and pepper and toss to evenly coat. Cover a baking sheet with aluminum foil and put cauliflower on the sheet.
Cut top off of garlic, just enough to display the inside of the garlic. Drizzle a small amount of olive oil on the open end of the garlic. Wrap garlic in aluminum foil and put on baking sheet with the cauliflower.
Transfer baking sheet to the oven and bake for 25-35 minutes, turning cauliflower every 10 minutes until evenly browned. Check more often after 25 minutes to make sure cauliflower doesn't burn. Remove baking sheet from oven and set aside.
While cauliflower and garlic are baking, heat remaining Tbsp of olive oil (I actually used coconut oil here) over medium heat in a large sauce pan. Add leeks and saute for about 10 minutes, until leeks are softened but not brown. Add cauliflower and chicken stock to the pan. Raise heat to medium-high and bring to a simmer.
Remove the foil from the garlic and squeeze the garlic cloves into the pot. Cover and simmer for 15 minutes. Remove from heat and cool for 10 minutes.
Transfer soup to a blender or food processor and puree until smooth. You may need to blend in two batches depending on the size of your blender. Return puree to sauce pan and add thyme and additional chicken stock if too thick. Reheat slowly until desired temperature. Serve.
Makes about 4 good sized servings.
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