Vegan Roasted Cauliflower Soup

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Cut off the top of the garlic head, exposing the cloves and peeling away any of the papery skin. Place the garlic, cut-side up, on top of a double layer of tinfoil. Rub 1 teaspoon olive oil into the garlic. Fold the tinfoil over top to create a little packet over the garlic, making sure it's closed tightly. Place on a small baking sheet and bake until garlic is tender, about 40-45 minutes.

3. 3

   Place cauliflower and onion in a large bowl and toss with remaining 3 tablespoons olive oil and 3/4 teaspoon of the salt. Divide evenly between two baking sheets. Bake until tender and golden brown, about 20-25 minutes, stirring every so often.

4. 4

   Once everything has roasted, place cauliflower, onion, and half the head of garlic (see note) into a high powdered blender. Add remaining 1/2 teaspoon of salt, the broth and cream cheese, and blend until smooth and creamy. Taste soup, adjust any salt and add more garlic if you wish.

5. 5

   Slurp up!

6. 6

   Note: If you like a lot of garlic, feel free to use the whole head. I like to use half and then keep half to make other meals yummy!

* Per serving · 4 servings · Values may vary.

No additional tips available.