Roasted Cauliflower Soup
- 1 large head cauliflower
- 4 tablespoons olive oil
- 1 teaspoon celtic sea salt
- 1 large onion, diced
- 4 cups water or stock
Place whole head of cauliflower in a 9 x 13 inch baking dish. Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt. Add ½ cup water to the dish. Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core. Remove cauliflower from oven and allow to cool. Coarsely chop and set aside. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and cook until soft and translucent, about 15 minutes. Add cauliflower and 4 cups water or stock. Simmer until cauliflower is very soft, about 10 minutes. In a vitamix puree in very small batches until smooth. Transfer back to pot and bring to a simmer. Serve
