So easy to make and great for cold nights! Naturally low carb, gluten free and healthy too!
- 1 head Garlic
- 3 tablespoons Olive oil, plus 1 tsp, divided
- 10 cups (Slightly rounded) Cauliflower, cut into florets
- ½ Large coarsely chopped onion
- 1-¼ tsp Fine salt
- 4 cups Chicken or vegetable broth (reduced sodium free!)
- 4 tablespoons Whole cream cheese (dairy-free or regular!)
Preheat the oven to 400ºF.
Cut off the top of the garlic head, exposing the cloves and removing the papery skin. Place garlic, cut side up, on a double layer of foil. Rub 1 teaspoon of olive oil into the garlic. Fold the foil over the top to create a small packet over the garlic, making sure it is sealed tightly. Place on a small baking sheet and bake until the garlic is tender, about 40 to 45 minutes.
Place the cauliflower and onion in a large bowl and toss with the remaining 3 tbsp olive oil and 3/4 tsp salt. Divide evenly between two baking sheets. Bake until tender and golden, about 20 to 25 minutes, stirring occasionally.
Once everything is roasted, place the cauliflower, onion and half the head of garlic (see note) in a blender on high powder. Add the remaining 1/2 teaspoon salt, broth, and cream cheese, and mix until smooth and creamy. Taste the soup, adjust the salt and add more garlic if desired.
Treat yourself !
Note: If you like a lot of garlic, feel free to use the whole head. I like to use half and save half to make other meals delicious!