1 large head of cauliflower, cut into bite sized florets
3 tbsp. Olive oil
Fine sea salt
1 medium yellow onion, chopped
4 cloves of garlic, minced
4 cups chicken broth*
2 tbsp. Ghee*
Juice of ½ lemon
¼ tsp nutmeg
Green onions for garnish
Instructions
Preheat oven to 425 degrees. Use a silicone mat or parchment paper to line a baking sheet.
Toss the bite sized pieces of cauliflower with 2 tbsp of olive oil & a pinch of sea salt until evenly coated. Roast in the oven for 30-35 minutes or until golden brown (toss halfway).
Once cauliflower is almost done, heat the remaining 1 tbsp of olive oil in a Dutch oven or stock pot over medium heat. Add the onion & ¼ tsp salt. Cook until translucent, 5-7 minutes.
Add the minced garlic & cook until fragrant, about 1 minute.
Add the broth & roasted cauliflower. Raise heat & bring to a boil.
Reduce heat to low and simmer soup for 20-30 minutes, stirring occasionally.
Remove soup from stove & let cool for a few minutes.
Transfer cooled soup to a blender & blend until smooth. Add ghee, lemon juice, nutmeg & a pinch or two of salt. Blend until well mixed.
Serve with chopped green onions (or chives) as a garnish.
Notes
You can use vegetable broth & can also use butter instead of ghee.
Keep in a sealed container in the refrigerator for up to 5 days or can be frozen.
Recipe by Grey Stripes & Denim at http://www.greystripesanddenim.com/cauliflower-soup/