Dazzle your company with this sophisticated Roasted Cauliflower Soup. Before you serve your main dish, start the meal with a bowl of this light, luscious, and perfectly seasoned soup. Your dinner will feel downright elegant, if only for a moment. Of course, this recipe is free of gluten, dairy, and soy.
Try pairing with Dr. Scott’s Lemon Garlic Chicken (with White Wine Reduction).
If you make this Fully Functional® recipe and love it, save it with your favorite anti-inflammatory diet recipes!
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Ingredients
- 1 head cauliflower separated by hand into florets
- 2 whole sweet onions halved and sliced
- 6+ cloves garlic peeled
- 1 tbsp olive oil
- 1 quart Chicken stock or broth
- 1/2 bunch flat leaf parsley chopped
- 1 tbsp truffle oil
Instructions
- Preheat oven to 400°F.
- Arrange florets, sweet onions, and garlic cloves on a baking sheet, drizzle with olive oil and sprinkle with sea salt, and bake for about 25-35 mins until cauliflower and garlic cloves are golden brown.
- In a saucepan, heat chicken stock (or broth) until warm, and set to the side.
- Once your cauliflower and garlic are finished cooking, add them to an immersion blender, pour in chicken stock, and puree until smooth.
- If you need to reheat, add to the saucepan that you warmed your stock in, and heat on low for a couple of mins.
- Sprinkle with parsley, and drizzle with truffle oil (can also top with gluten-free croutons).
- Enjoy!
Keywords: anti-inflammatory diet recipes, cauliflower, roasted cauliflower soup, soup
