Ingredients
Scale
- 10 – 15 cloves of garlic, unpeeled
- 1 head of cauliflower
- 7 Tbsp. butter or coconut oil
- 2 tsp. salt
- 2 tsp. dried basil
- 2 onions, coarsely chopped
- 4 cups chicken stock
Instructions
- Preheat oven to 400 degrees
- Divide the cauliflower into florets. Put the cauliflower pieces and unpeeled garlic into a large bowl.
- Melt 3 Tbsp. of butter or coconut oil in a saucepan and pour over vegetables. Stir to coat.
- Pour vegetables into shallow roasting pan and roast for 30 – 40 minutes
- In a large soup pot, melt the remaining butter/coconut oil and saute’ the onions until soft. Stir in the dried basil, add the stock and bring to a boil.
- Put the roasted vegetables in the pot. Peel the garlic and add as well.
- Blend with immersion blender and cook for another 5 minutes.