Roasted Cauliflower Soup - Vegan

Click here to watch the video on YouTube

Ingredients:

• 4 tablespoons olive oil, divided
• 1 head of cauliflower, broken into florets 
• 1 white onion, sliced
• 6 cloves of garlic
• 1/2 teaspoon coarse salt
• 1/2 teaspoon pepper
• 2 cups vegetable broth
• 1/4 cup raw cashew

Directions:

1. First, preheat your oven to 425º F with a baking sheet inside. This is important as it will help with browning.
2. In a pot over medium low heat, place 2 tablespoons of oil and the onion. Cook until caramelized.
3. While the onions slowly cook, use a large bowl to mix the cauliflower and garlic with the remaining olive oil and the salt and pepper. 
4. Spread the cauliflower/garlic mix onto the preheated baking sheet in a single layer and place in the oven for 20 minutes or until the cauliflower is cooked through and has nicely browned undersides.
5. Once the onions are caramelized and the cauliflower roasted, add all of the garlic and 1/2 of the cauliflower to the pot. 
6. Pour in the vegetable broth and blend immediately. The broth should cool the mixture enough for safe blending.
7. Pour the soup into serving bowls and top with the remaining roasted florets. Enjoy!