Categories: Soup

Ingredients

• 1 large head cauliflower
• 4 tablespoons olive oil
• 1 teaspoon celtic sea salt
• 1 large onion, diced
• 4 cups water or stock

Directions

1. Place whole head of cauliflower in a 9×13 inch Pyrex baking dish

2. Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt

3. Add ½ cup water to the dish

4. Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core

5. Remove cauliflower from oven and allow to cool

6. Coarsely chop and set aside

7. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat

8. Add onion and cook until soft and translucent, about 15 minutes

9. Add cauliflower and 4 cups water or stock

10. . Simmer until cauliflower is very soft, about 10 minutes

11. . Puree

12. . Transfer back to pot and bring to a simmer

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